Making and Freezing Pesto
There are countless number of pesto recipes - family favorites, famous chefs' secret recipes, internet sensations - but the basics are usually all the same. You will need to find the best combination of ingredients for your family's taste, don't be afraid to mix it up until you get the pesto that is perfect for you! While most recipes call for pine nuts, we tend to use only walnuts (pine nuts are so expensive) or even sunflower seeds.
Here is a recipe from the Barefoot Contessa
Place nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Freezing Pesto
You can freeze your pesto in just about any freezer-safe container. We like to use ice cube trays or muffin tins as they give us the right amount of pesto for a typical evening meal. Once the pesto is frozen solid, you can pop the cubes out of the containers and store in a freezer bag for use all winter long.
Here is a recipe from the Barefoot Contessa
- 1/4 cup pignolis (pine nuts)
- 1/4 cup walnuts
- 3 tablespoons chopped garlic (about 9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan Cheese
Place nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Freezing Pesto
You can freeze your pesto in just about any freezer-safe container. We like to use ice cube trays or muffin tins as they give us the right amount of pesto for a typical evening meal. Once the pesto is frozen solid, you can pop the cubes out of the containers and store in a freezer bag for use all winter long.
