This post was last updated on July 31st, 2015 at 08:16 am
One of the greatest perks of having your own garden with plenty of fresh produce is to have your own basil plants for making basil pesto. Basil pesto freezes beautifully, making this a key way of preserving the fresh brightness in basil. Of primary importance is using tender young leaves, not the ones that are shooting to seed.
Watch the video here or check out the basil pesto video on YouTube.
Basil Pesto Ingredients
- 3 cups lightly packed tender basil leaves (no stems)
- 3/4 cup grated Romano of Parmesan cheese
- 3/4 cup extra virgin olive oil
- 3 cloves of garlic
- 1/2 cup walnuts, almonds or pine nuts
Basil Pesto Steps
- Wash your basil prunings, shake off water, and allow to dry while you prepare the rest of the ingredients.
- Grate the cheese
- Peel the garlic
- Measure out the olive oil
- Measure the walnuts
- Pull the basil leaves from the stems and lightly pack into your measuring container.
- Place all ingredients together in a blender. Put on the lid to prevent green smatters on your face. Blend until smooth. (You may need to stop the blender, pushing down ingredients that want to cling to the side.)
- Pour pesto into ice cube trays or other small containers and freeze. A couple of hours will probably do the job.
- Pop the frozen pesto cubes loose and put your basil pesto into a freezer bag or other freezer container and return to freezer.
These basil pesto cubes will keep nicely for about nine months, until your new basil crop comes in.
Be brave and free in experimenting with your basil cubes. Use them with soups, sauces, vegetables and grains…not just the classic pasta (which is, of course, an exceptional way to use it your basil pesto).