I still have a ton of basil in the backyard. The leaves aren’t quite as big as they were a month ago, but they still smell sweet and have that lovely, bright green color. This week, I’m going to pack away a bit of my summer to have later this fall by whipping up a fresh batch of basil pesto, then freezing it into small portions so that I can use as much, or as little as I like. Once the pesto has been spun through the food processor, just pour it into the individual wells of an ice cube tray. Pop the tray into the freezer, then when the pesto is frozen solid, pop out the cubes and store in a freezer bag. Voila! Instant summer, long after the leaves have fallen.
Classic Basil Pesto
Yield: 1 3/4 cups total (1 tablespoon per serving)
- 1 cup fresh basil leaves, washed and dried completely
- 1 cup Parmesan cheese, grated
- 1/3 cup toasted pine nuts
- 5 garlic cloves, peeled
- 3/4 cup canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In food processor combine basil, Parmesan, pine nuts, garlic and 2 tablespoons canola oil; blend. As blending continues, slowly add remaining oil so sauce emulsifies. Add salt and pepper to taste.
Label with date and keep refrigerated. If not freezing, use within 1-2 days.