Posts Tagged basil pesto

Book of Six © Six Ingredients for Putting Up Fresh Basil Pesto

Step 2 all ingredinents

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

  1. 2 cups fresh basil leaves, packed
  2. 1/2 cup freshly grated Parmesan-Reggiano
  3. 1/2 cup extra virgin olive oil
  4. 1/3 cup pine nuts
  5. 3 medium sized garlic cloves, minced
  6. Salt to taste

Add to a food processor and blend until pureed.


Stpe 3 Blend

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.

Ready for the freezer

Ready for the freezer

We hope you are able to make fresh basil pesto for your taste of summer in winter.


Helen Yoest
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.

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