As fall starts, I begin to think of ways to freeze the best fresh goodies of summer. I learned a great way to make your basil last from my good friend and a great cook, LA. She makes pesto and freezes it in small containers. It defrosts quite well to eat on it’s own or with pasta, but also adds the best kick of flavor to any winter soups. YUM!
1. Gather fresh basil, garlic, parmesan cheese, and nuts
I used sliced almonds because that’s what I had. Pine nuts are the usual nut of choice, though I like walnuts the best. You’ll have to adjust your olive oil quantity based on how oily your nuts are. I had to add much more oil with the almonds than I have in the past.
2. Puree with olive oil
You’ll have to adjust your olive oil quantity based on how oily your nuts are. I had to add much more oil with the almonds than I have in the past. You want to be able puree until smooth, so you need a fair amount of moisture to make sure the mixture moves well with the blades.
3. Eat and/or store
I take the small jam and honey jars from hotels and use them to freeze small quantities of my goods!