Simply Pesto
Monday, August 16, 2010 at 10:05AM Pesto is a great addition to many meals. Adding it to chicken, steak, or plain pasta can turn a regular dish into something a little more special. However the price of a small container of pesto at the store can be pretty pricey considering that you can get a plant of basil for less. We planted two basil plants this year and they have produced a ton of basil, so much that we were having a hard time eating enough to keep up with it. I decided to freeze a bunch of pesto so that we will have a little taste of summer in our freezer for winter days.
With the new food processor unplugged, I added 8 cups of basil, 4 Tbsp of pine nuts, 1/4 cup of parmesean cheese and 2 tsp of kosher salt. I also measured out 1/2 cup of oil but didn't add it till the processor was running. Slowly add the oil while the mixture is being worked in the processor. I had to stop the machine and scrap the sides once to make sure everything was mixed up.
In order to freeze it properly I don't add the cheese, only add the cheese to the portion you are going to use within a week. It can be frozen easily in ice cube trays then transfered to a ziploc bag and kept for a year or so.
A very simple, yet tasty addition to the cooking rotation that once frozen can be enjoyed all year round, and best of all, it's homemade.
~ Dan
basil, homemade pantry 
Reader Comments (1)
Beautiful and colorful and I am sure tasty. I always make my pesto by hand, but I am starting to think that is the suckers choice. Which makes me a sucker... Beautiful job. GREG