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Basil & Pesto
![Pesto ingredients.](https://static.wixstatic.com/media/8ef59c_5d7ec7f35817ada960032082311a0190.jpg/v1/fill/w_296,h_428,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/8ef59c_5d7ec7f35817ada960032082311a0190.jpg)
The Players
![Frozen pesto.](https://static.wixstatic.com/media/8ef59c_9a347d159d50a3b5bcb5b93a95af991a.jpg/v1/fill/w_321,h_238,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/8ef59c_9a347d159d50a3b5bcb5b93a95af991a.jpg)
The Frozen Product
(looks better defrosted)
Ah, Pesto... and other Basil Treats
Pesto Ingredients
Three bunches of basil (Just cut the tops off the plants you have in the kitchen; they will regrow).
Half cup of roasted pine nuts (just broil the pine nuts for one minute)
One clove garlic
French salt
Olive oil as needed
½ cup freshly grated parmesan cheese (use this only if you are serving the pesto in the next couple of days)
To Do
1. Either chop the garlic fine or put through a garlic press. We love garlic so tend to use more than you might. Start with a little garlic and then add as you taste.
2. Coarsely chop the basil and put it all in the blender.
3. Slowly add the olive oil as you blend until you get the texture you want.
4. Add the garlic, salt and pine nuts. Puree and then taste.
5. Add more garlic or salt as needed.
Pesto is always the best made fresh but we tend to make a very large amount of it in the summer because our basil harvest is rather large . We don't add parmesan when we freeze our pesto for the winter months.
There are several ways to freeze pesto and none of the results look pretty.
1. First you can put it in a jar and pour a little olive oil to cover the top. This will keep your pesto light green. We have learned to only freeze the pesto in small quantities because you really don't need very much for most dishes.
2. Second you can put the pesto in ice cube trays- freeze them and then pop them into freezer bags for future use. This works well as you only have small amounts thawing at any time.
3. The third way is putting small amounts of pesto into freezer bags liners, then slip several of these into one freezer bag. Just take out what you need for a particular meal.
We tend to do not use parmesan cheese but most people like to add some after the pesto has thawed.
Four More Things To Do With Basil
1. Just put the fresh leaves with tomatoes and bocconcini slices. Toss with your best extra virgin olive oil and a little balsamic vinegar. This appetizer hits culinary heights when you slice in your own home-grown tomatoes.
2. When serving vegetable or tomato based soups, put one dollop of pesto in the centre of the bowl Stir it in just as you begin to eat. Magnifico basilico!
3. Take any stuffed pasta and boil until just cooked. Drain and then stir in a couple of tablespoons of your pesto. Sprinkle with parmesan cheese. Incredible.
4. Take a couple of tablespoons of your pesto, brush it over a fresh salmon fillet, bake it in foil until just done (usually 30-40 minutes at 350).
The next day you can make gourmet salmon con pesto sandwiches.
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