Quicky garden food post for a fun and quick Basil save. Our Basil plants were insisting on flowering and with frost looming every other night, I cut it all and decided to make pesto. So here is where this started.
I had washed and trimmed the basil and set it all cut stems down in water in my kettle until I could get to it.
There are a million versions of this PESTO recipe floating around. I tweaked mine to favor our tastes.
EASY PEASY Basil PESTO
4 cups of packed Basil leaves (no stiff stems)
sometimes I add a cup or two of Parsley heads
8 cloves of garlic (fresh or roasted)
1 cup of shredded Parmesan Cheese
2/3 cup of Olive Oil (I use first-cold press)
1 cup of Walnuts instead of Pineolas or
Pine Nuts which are $$$ astronomical now
1/2 tsp of Salt
2 TBSP of Lemon Juice
which helps the Pesto keep its color
Pepper as desired-- I gave it 20 grinds on our pepper grinder.
(sometimes I add a cup or two of
chopped Parsley heads if I have it)
Basically use a chopper---add garlic and Basil (parsley)- pulse until loosely chopped
Add cheese oil and nuts....
pulse until mixed -stirring if necessary
Then add Lemon juice, salt, and pepper.
Pulse until well mixed.
Now all this green gooey-ness is ready to pack up. I used to use ice cube trays, but with all the ice makers now---who has trays anymore?
Today was garbage day and sitting on top of the recyclables was this clear plastic egg carton. I washed it with soap and hot water...and set it on the counter. Each half of the egg tray is two healthy tablespoons ...perfect for a serving of Pesto for 4.
I filled them all with two heaping small spoons of goodness and packed it down. By now I was feeling a bit smug about this brilliant idea.
I had made 1 1/2 recipes or 6 cups of basil---and that filled the trays and the small container and enough for a hearty pot of spaghetti for supper.
How do I fold it up? I was not willing to have it open (too strong of scents) in the freezer. I folded a piece of wax paper in thirds and it was the perfect size to lay between the 'cups'.
I flipped it closed holding the wax paper with my thumbs, and then I closed it best I could and added the rubber bands. Once they are frozen, I may put the Pesto Pods in a bag for space...but for now it's perfect! And a REUSE REDO!
"GARDEN TO TABLE" and to the cooking pot!
Already on the stove was a container of tomato sauce, sausage, onions and I added the last bit in the pot of the pesto...oh num! The smell was divine!
And the rest went in the freezer for storage of up to 6 months!
IF IT LASTS THAT LONG!
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