Every year I plant herbs on our deck and in the garden. I love cooking with fresh herbs all summer long, but I have not done a very good job of preserving my herbs so I can use them in the winter. This year I am determined to preserve some of my herbs for the winter months!
Today, I am making pesto with my basil! It is easy way to preserve your basil. I found a reipe in the August/September 2012 Taste of Home magazine. I ended up needing to decreasing the salt in this recipe. It ended up being too salty for my liking.
I grow our basil in a window box sitting on the deck. The best thing about herbs is even if you are an apartment dweller, you can grow basil on your deck/balcony or in your apartment.
My Pesto Experiment :
The Usual Suspects: Basil, Olive Oil, Pine Nuts, Parmesan Cheese, Garlic, Salt and Pepper.
Equipment: Food Processor, Salad Spinner
I washed the basil and dried it in my salad spinner. Place Basil leaves, pine nuts, garlic cloves, salt and pepper into the food processor; pulse until choped.
Continue processing while gradually adding olive oil in a steady stream.
I only use real parmesan cheese – nothing out of a green can for me. My pampered chef grater worked great to grate the parmensan cheese.
Add grated Parmesan Cheese; pulse to blend.
Classic Pesto Recipe – A recipe from Taste of Home website
Classic Pesto Sauce Recipe – The recipe I used with the decreased salt amount included.
Place 2/3 cup loosely packed basil leaves, 2 TBSP pine nuts, 1 peeled garlic clove, 1/4 tsp salt and 1/8 pepper in a food processor’ pulse utnil chopped. Continue processing while gradually adding 1/3 cup olive oil in a steady stream. Add 1/3 cup Parmesan Cheese; pulse to blend. Makes 1/2 cup.
I froze the pesto in 2 tablespoon amounts in ice cube trays for easy use. Once frozen I will put them into a labeled ziplock bag.
Look for future posts on how to preserve other herbs for use over the winter. I have a feeling I will be making more pesto in the near future as I still have alot of basil left.