Extending summer into winter is an annual event here at Helen’s Haven. Fall is a great time to harvest fresh basil to make pesto for use in delcious meals through winter.
Aster and I made a batch on Sunday. To keep a little boy’s attention, we made just one batch. Just perfect for an 8 year old’s attention span…and Mama too.
Packaged in individual family servings and stored in the freezer, we will have at least 4 meals of fresh pesto this winter. More is in the making. Of course, any amount of basil pesto can be saved. Even a couple of tablespoons, stored in a covered ice cube tray, will conveniently provide a taste of summer flavoring soups and pasta dishes.
Here’s a source – Oxo’s covered ice cube tray
Ingredients for Fresh Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 medium sized garlic cloves, minced
- Salt to taste
Add to a food processor and blend until pureed.
Divide and store. Our basil pesto-loving family of 5 requires 4 heaping tablespoons per bag. We like to use the basil pesto on pasta as a thick sauce.
We hope you are able to make fresh basil pesto for your taste of summer in winter.
Gardening With Confidence
Helen Yoest is a garden writer and coach through her business Gardening With Confidence Follow Helen on Twitter @HelenYoest and her Facebook page, the Gardening With Confidence fan page. Helen also serves on the board of advisors for the JC Raulston Arboretum.