Pesto Cubes

pestoPesto making time is from mid to late summer season when basil grows abundantly and needs to be picked every couple of days. I put up about a gallon of pesto cubes since we use a fair bit of pesto throughout the year, adding it to soups, pastas, grilled sandwiches, and pizza sauce.  After posting the Summer Roasted Vegetable Pizza recipe, someone asked how I make pesto. So here’s my recipe.

Basic Pesto for Freezing

In some sort of food processor finely grind the following:cubes

4 cloves garlic
1/3 c. pine nuts (toast in a skillet or in the oven first to bring out the nutty flavor)
1 tsp. salt
1/3 c. extra virgin olive oil
4 c. lightly packed fresh basil

Once blended into a coarse paste, refridgerate for use in the next few days, or freeze in an ice cube tray.  Once frozen, pop out and move to a zip lock freezer bag.

Pesto can have Romano cheese in it–but omit this if freezing, and add to the dish later. If you aren’t freezing your pesto, add 1/2-1 c. fresh grated Romano cheese to the mix. Speaking of variations, pesto can be made with walnuts instead of pine nuts, and I’ve also used hazelnuts, but I prefer pine nuts.stack

 

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