Pesto. There are so many different ways to enjoy it. Personally, parsley pesto is my favorite, with basil a close second. I especially love to freeze pesto and pull it out in the months long after the herbs in my garden are done for the season. It can be used in sauces, soups and as a topping for pizza.
The color isn’t quite the vibrant green you’re used to with freshly made pesto, it turns a bit darker, but the flavor is just as delicious. This recipe made 2 ice trays worth of pesto for freezing.
8 cups lightly packed, fresh basil leaves
1 cup pine nuts or walnuts
2 garlic cloves
2/3 cup extra virgin olive oil
Coarse salt and pepper
In a food processor place basil leaves, garlic cloves and nuts; season with salt and pepper. Process until nuts are finely chopped. With food processor running stream in olive oil and continue processing until smooth. Use immediately, or freeze.
To freeze place spoonfuls of pesto in ice cube tray. Pop out individual pesto cubes for thawing and use as needed.
What are your favorite ways to save the flavors of the growing seasons? Canning? Freezing? I’d love to hear…