› Budget Menu & Dirt Cheap Recipes › Dirt Cheap Dinners › Freezer Pesto
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May 23, 2006 at 2:34 pm #236662
Candace
Pesto For The Freezer
Well, it’s that time again! The herbs in our garden are growing in abundance and, it’s time to think about how we are going to preserve those herbs for winter’s use. Freezer Pesto is a great way to make use of the basil that’s in our gardens, at farmers’ markets, and at groceries.
And notice I’m using a food processor for the whole process of chopping, mincing, etc. It makes quick work of what used to be a laborious task! One more tip about basil – it is cold sensitive so if you pick some from your garden, simply put it in a glass of water or vase at room temperature, not in the frig, where it could turn black.
And you might get lucky – sometimes basil will even root this way!
a.. 1 to 1/2 teaspoons garlic, minced
a.. 1/4 cup pine nuts (buy these in the produce section of Krogers)
a..1/2 to 1 stick unsalted butter (optional but good)
a.. 1/2 cup parsley leaves
a.. 4 cups basil leaves, packed
a..
a.. 1/2 to 3/4 cup extra virgin olive oil
Small Batch:a.. Simply divide recipe in half
With motor running, add garlic and nuts. Now add butter and process until blended.Add parsley and basil and pulse until chopped finely. Add cheese and blend again. Slowly add olive oil and process until well blended.
To make “Pistou” – Leave the pine nuts out.
Variations: Use walnuts instead of pine nuts
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› Budget Menu & Dirt Cheap Recipes › Dirt Cheap Dinners › Freezer Pesto