What is fresher than pesto?! At the height of the summer, basil is growing quicker than I can harvest. Who else has this problem?
My favorite way to preserve it: make freezer pesto. For years, I’ve been using all my extra basil and other herbs to make pesto and then freeze it. During the winter, when I’m feeling the need for something fresh, I get a jar out and it tastes like it’s fresh out of the garden!
Watch how to make basil pesto:
How to Make Basil Pesto
- 1 ½ cups basil leaves picked off stems and loosely packed
- 6 garlic scapes (optional)
- 1 clove garlic
- ½ cup toasted pine nuts
- ¼ cup toasted walnuts
- 4 oz Parmesan cheese
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper (optional)
- ⅓ – ¾ cup olive oil
- In a food processor, combine all of the ingredients except for the olive oil. Pulse eight times to combine and break down the pesto.
- With the processor running, drizzle in the olive oil until it reaches the desired consistency.
- To preserve, divide into jars. Pour a layer of olive over the top of the pesto. Cover to make airtight and store in the freezer. This keeps for up to one year in the freezer and three weeks in the refrigerator.