Just wanting to remind you that Spring is on its way!
Basil is a staple of the Italian garden. Here is the evolution of the basil plant. Pesto mix poured into ice cube trays and the into the freezer. Once frozen, I pop the aromatic pesto cubes into zip-loc freezer bags ready to use in soups, stews, sauces all winter long. And it really does taste fresh. Simple to spread pesto on delicious bread of your choice, add some fresh tomato slices, and shaved reggiano parmigiano.
Most stores sell fresh basil leaves during the winter. I brought in a basil plant in a pot and it is still growing in my sunny south facing window.
Basil Pesto Recipe:
2 C (packed fresh basil leaves)
1/4 C toasted pine nuts, pistachio or walnuts (toasting nuts brings out the flavor)
1 garlic clove
1/2 tsp salt
1/4 tsp freshly ground black pepper, or to taste
2/3 C organic extra virgin Olive oil
1/2 C. freshly grated Parmesan cheese (parmigiano reggiano)
In blender pulse the basil, pine nuts, garlic, salt, pepper. Keep blender on, add oil tip creamy. Take out and add the parmesan cheese. Can be made one week ahead, stored in the refrigerator. If you leave the cheese out, you can store it in the fridge for over a month, but maybe about a week with the cheese.
To freeze: pour the liquid pesto into ice cube trays, freeze overnight, then store the frozen pesto cubes in ‘freezer ziploc bags’ or containers to use throughout the year.
Dreaming of summer! Buon appettito!
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