Which, in my mind, equals a freezer full of pesto!
Funny how your mind can play games on you.
And I washed it.
Like pine nuts
and parmesan cheese
and a couple or twenty cloves of garlic
salt and pepper
and olive oil.
Oh, hello there. My winter's supply of pesto.
Right there in the food processor. Sorry for the blur. I've decided I like blurry pictures, thankyouverymuch.
So I stored it.
And I froze it.
And I felt satisifed.
For at least ten seconds, before I started contemplating what I'm going to freeze next.
Tomorrow I'll show you the corn my mom and I put up. I'm on a roll.
Basil Pesto
12 cups of fresh basil leaves, packed
1 1/2 cups of pine nuts, toasted
2 heads of garlic (about 20 cloves), peeled
2 tsp salt
2 tsp pepper
2 1/2 cups parmesan cheese
2 1/4 cups extra-virgin olive oil
Pulse all ingredients in the food processor until finely chopped and mixed well. Refrigerate immediately in an air-tight container.
If freezing, scoop pesto into plastic freezer bags and freeze. (I used one cup of pesto per freezer bag.) This will keep about 6-8 months in the freezer.
Makes about 7 cups of pesto.
4 comments:
Thank you for giving us good suggestions for things to freeze. How to freeze foods is a foreign concept to me. Keep in coming.
*it. Keep IT coming.
looks so pretty! yum! We are still eating our pesto from last year!
Ha! Just yesterday I was asking someone how to make pesto, and voila, here is my answer! Thanks!
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