Easy-Freeze Pesto
From September to November, I am harvesting herbs from my garden (and the local farmers markets) to make pesto. The recipe can change from batch to batch based on the herbs or nuts I have on hand, but the result is always the same - gorgeous bright green pesto that freezes beautifully and keeps us going all Winter.
When Spring arrives and I'm itching to start this year's gardens, I am also using the last of the Pesto.
Use a herbaceous, medium intensity single varietal olive oil - something that won't bring too much fruit or bitterness to the recipe as the herbs bring the bitter on their own. A peppery Arbequina is always a good choice - but depending on the season, you'll find a Single Varietal EVOO to suit.
Recipe:
- 1/2 cup toasted pine-nuts
- 3 cloves of garlic
- Zest of one lemon
- 3 cups packed basil leaves
- 1 cup packed parsley (you can also use spinach or swiss chard)
- 1/2 cup of grated parmesan
- 1/2 cup (or more) of Single Varietal Olive Oil, added slowly until pesto is wet and fluid but oil is not pooling.
Instructions:
- Toast the pine nuts in a hot, dry pan - shaking or stirring frequently to ensure they don't stick of burn. This is quick! They go from fragrant to toasted in seconds. No pine nuts? Walnuts are a gorgeous alternative.
- Add pine-nuts, garlic cloves and lemon rind to your food processor and pulse until everything is granular.
- Add Herbs and Parmesan.
- Turn the food processor on HIGH and slowly drizzle olive oil in as the mixture combines.
- You want the pesto to be moving in a wave but no pooled oil.
Use immediately, it's ready to eat. Or, batch freeze. I spoon the pesto into silicone baking cups for portions, freeze them on a cookie sheet and then transfer them out of the cups and into an airtight bag in the freezer. They will thaw quickly on the counter and stay bright green.
