Extending summer into winter is an annual event here at Helen’s Haven. Fall is a great time to harvest fresh basil to make pesto for use in delcious meals throughout the winter.
Aster and I made a batch on Sunday. To keep a little boy’s attention, we made just one batch. Just perfect for an 11 year old’s attention span…and Mama too.
Packaged in individual family servings and stored in the freezer, we will have at least 4 meals of fresh pesto this winter. More is in the making. Of course, any amount of basil pesto can be saved. Even a couple of tablespoons, stored in a covered ice cube tray, will conveniently provide a taste of summer flavoring soups and pasta dishes.
Here’s a source - Oxo’s covered ice cube tray
Ingredients for Fresh Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 medium sized garlic cloves, minced
- Salt to taste
Add to a food processor and blend until pureed.
Divide and store. Our basil pesto-loving family of 5 requires 4 heaping tablespoons per bag. We like to use the basil pesto on pasta as a thick sauce.
- Ready for the freezer
We hope you are able to make fresh basil pesto for your taste of summer in winter.
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