Garden Herb Pesto (Freezer) — FarmPal

Freezing recipe yielding 3 cups (about 24 ice cubes). Stores for 8-12 months frozen.

Method
freezing
Yield
3 cups (about 24 ice cubes)
Storage
8-12 months frozen
Difficulty
beginner

Ingredients

  • •4 cups packed fresh basil leaves (or mix with parsley, arugula, kale)
  • •1 cup toasted walnuts or pine nuts
  • •6 garlic cloves
  • •1 cup extra virgin olive oil
  • •1 teaspoon sea salt
  • •1/2 teaspoon black pepper
  • •Note: add Parmesan after thawing for best texture

Instructions

  1. 1Harvest basil before flowering for sweetest flavor pinch off any flower buds
  2. 2Wash leaves in cold water, spin or pat completely dry (moisture causes ice crystals)
  3. 3Toast nuts in dry skillet 3-4 minutes until fragrant cool before using
  4. 4Combine basil, nuts, garlic, salt, and pepper in food processor
  5. 5Pulse until coarsely chopped, then stream in olive oil with motor running
  6. 6Process until desired consistency slightly chunky is traditional
  7. 7Omit cheese before freezing (add fresh Parmesan after thawing for best flavor)
  8. 8Freeze method 1: pour into ice cube trays, freeze solid, pop into freezer bags
  9. 9Freeze method 2: spread 1/2 inch thick in freezer bags, freeze flat, break off portions
  10. 10Drizzle thin layer of olive oil on top before sealing (prevents browning)
  11. 11One ice cube = roughly 2 tablespoons perfect single-serving portion
  12. 12Preserves an entire summer basil harvest in one afternoon