Summer Love'in...

Today was basil harvesting time to make batches of fresh 

pesto.  I love doing this so that we can enjoy summer

pesto all year long.  I'll show you what I do and have the recipe for you

at the end of this post.

So I cut the basil and have my fresh garlic, pine nuts and grated

parmigiano reggiano cheese all set to go.

I take all the basil leaves off the stems, all the pine nuts, cheese and garlic

in the food processor.

All of those leaves and other ingredients reduces down a lot when processed!

Then I process it all again with the olive oil.

And now it looks like this.  Next is the part that a lot of people I talked

to didn't think about doing.

I spoon it into ice cube trays to make little individual cubes of pesto.

I put the trays in the freezer for a day and then I pop these cubes out 

with the help of a fork and place them in quart size freezer bags that I've

labeled with the date.  Then back in the freezer they go.  I use 3-4 cubes for

one one batch of pasta (that's for 3-4 people.  I don't like my pasta to be 

drowned in pesto).

I'm including the recipe here for anyone who would like it.

And be sure to use the ice cube tray idea.  It is SO EASY for

making those perfect size portions of pesto.

Karen's Homemade Pesto

1 1/2 C. firmly packed fresh basil leaves

1/2 C.  grated parmesan or parmigiano reggiano cheese

1/4 C. pine nuts

2 large garlic cloves, skinned and quartered

1/4 C. extra virgin olive oil

Place all the ingredients except the olive oil into a food processor

fitted with the blade attachment.  Process until all combined (about 30 seconds).

Through the pour spout on the processor, slowly add the olive oil while

the machine is running.  Process for about 30 seconds.  Spoon into

ice cube trays.  This will only fill about 6 cubes.  Repeat, making more

pesto until your tray is full or you run out of basil.  Place trays in the freezer for a day or so.

Pop out with a fork and place in zip lock freezer bags and put back in freezer for 

future use.

**Thawing-DO NOT thaw cubes in the microwave...it doesn't work!  Instead,

boil about 1C. of water in a glass Pyrex one cup size measuring container

in the microwave.  Remove from microwave and sit a small glass bowl

on the top of the Pyrex measuring container.  Put your frozen pesto cubes

in the bowl.  They will thaw beautifully in about 1 to 1 1/2 hours and ready

to put on hot pasta. 

Enjoy!!

xo

Karen