Cooking from the Garden
Though our garden has about fizzled out for the fall, we still have basil growing strong. I cut a bunch of it over the weekend and made my first-ever pesto to put in my freezer. It was easy (key for me,) and it tastes great on sandwiches, pizza, and pasta.
- 4 cups fresh basil leaves
- 2/3 cup extra virgin olive oil
- 1/2 cup toasted walnuts
- 6 cloves garlic
- salt and pepper to taste
Add all ingredients to a food processor and pulse until smooth. Freezes well in small batches in freezer-proof jars.
After doing some research, I decided not to add Parmesan cheese to it yet, because I understand that it doesn’t freeze well, but I will add some in as I thaw and use the jars.
We have two kinds of basil in the garden: sweet basil and cinnamon basil. I used the sweet basil this time, but I’ll try it with the cinnamon basil next time.
(I got the best birthday present ever last weekend . . . a freezer! My boys said that I must be getting old if I get excited about getting a freezer, but I LOVE it! Just imagine all the possibilities it will give us for meal planning!)Share this: