If I had to name the one go-to food in our house, it would be pesto.  Not only do I love it, but when my son refuses to eat anything else, pasta with “the green stuff” always brings a “Yes!”
I like to make a double batch and freeze the extra in one of three ways:
   – in ice cube trays (one cube per person is a typical serving)
   – plastic freezer bags
   – cute little glass jars (my new favorite).
Cubes provide the convenience of being able to defrost exactly the number of servings needed.  The plastic bags lay flat and store very efficiently in the freezer.  The glass jars look nice and using the pesto from them just feels a bit more special.
A go-to summer meal is to toss the pesto with pasta, and add whatever is in abundance in the garden:  steamed broccoli,green beans, sauteed zucchini, etc.  Sometimes we will add chicken or fish, but it is not necessary..  You can then grate a little more parmesan on top if you want.
Play with the quantities til you get a taste and texture you like:
Put in a food processor (you can also use a blender, but it is more of a pain – if you do, put the oil in first):
2 cups (packed) fresh basil leaves, no stems
sea salt – start with about 1/8 tsp, you can always add more at the end
2 large garlic cloves, cut up
1/4 cup shredded parmegiano reggiano
2 Tbsp pine nuts
pepper to taste
Pulse til well blended and a good consistency.
Whatever you don’t use right away can be frozen.

12 Comments Add yours

  1. Pingback: Basil Pesto Recipe

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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