I am a big basil fan. I grow lots of it in my garden over the summer months, but once September comes I need to harvest it before the first hard frost. A great way to do this is by making a batch or two of fresh basil pesto and freezing it for use over the winter months. Here’s how to do it:
Fresh Basil Pesto Recipe
2 C. fresh basil, chopped and packed
1/4 C. toasted pine nuts
2 Tbsp. fresh parsley (optional)
3 cloves garlic, chopped
1/2 C. extra virgin olive oil
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 C. fresh grated Parmesan (not the kind in the can – use the real stuff)
Combine all ingredients in a food processor and blend until smooth.
(Thanks to the forum members that helped me come up with this great basic recipe)
Once you’ve got your fresh basil pesto, spoon it into a clean ice cube tray and freeze it. The recipe above yields about 8-10 cubes. Once it is frozen, pop the cubes out of the ice cube tray and transfer to a zip-top freezer bag. Thaw when needed and enjoy!