Savoring summer in a jar when I have an abundance of veggies is so rewarding. This summer my basil was the star of the show. So, I decided I needed to make some pesto and freeze it for use throughout the year. This is a simple recipe and quick to make….
There are many ways to make, store and use basil. This is what has worked for me and I love preserving the freshness of summer.
- 2 cups packed basil, washed and dried
- 1/2 EVOO
- 1/4 pine nuts (or walnuts will work) You can also toast them(It was too hot to turn on the oven for me)
- 2 Cloves garlic
*Note I add grated parmesan cheese and crushed red pepper when I’m going to actually use the pesto in a recipe. Sometimes I don’t want cheese in it and I’ve found the cheese doesn’t freeze as well.
Harvest the basil from the garden. Be sure to just use the leaves. The woody stems aren’t tasty and you don’t want the flowers so pinch them off the top (this keeps your basil fuller too)
Thoroughly wash and dry the basil.
Add all ingredients to a food processor or blender and blend well. Stop and scrape in between to get all the ingredients mixed well.
Add the basil to containers of choice. I like to use these 2 oz plastic containers to pop in the freezer. You can also add it to ice cube trays for individual servings. Pesto also makes a great gift. You could add them to little jars and freeze. THen embellish the jars and give as Christmas gifts. After placed in the containers mark the date on the bottom and place in your freezer. They will keep up to a year (just in time to make more the next summer!)
You can serve pesto with pasta, meats, eggs and more. It adds such a robust, yet delicate flavors to many foods.
I added mine to a pot with some melted butter, a little cream, some water from the pasta I cooked, salt and pepper. Then added grated parmesan cheese and crushed red pepper to taste. It’s easy to work with and experiment to your family’s tastes.
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I hope you enjoyed this recipe. Another great one we love to use up garden veggies is my Jalapeño pepper recipe. You can get the recipe here How To Make Jalapeño Pepper Jelly
Be sure to print the recipe below and don’t forget to pin it and save for later.
- 2 cups (packed) fresh basil leaves washed and dried
- 1/2 c Olive Oil
- 1/4 pine nuts or walnuts (can be toasted as well)
- 2 cloves garlic
Wash and dry basil leaves
Add all ingredients to a food processor or blender
Mix ingredients well
Add to containers of choice and place in freezer up to a year
I don't add Parmesean cheese when I am freezing my pesto. I will add it along with some crushed red pepper to the recipe I'm using it in depending on what it is. I've found the cheese doesn't freeze as well. I place the date on the bottom of the jars
You can also place it in ice cube trays or small canning jars to freeze . Pesto will keep in the freezer up to a year.
It makes great little gifts to give for the holidays