With the cooler weather, it is almost time for our first frost. I needed to get my basil in for the fall/winter. I have been picking it and just freezing it in freezer bags to use in sauces when I need it and with the rest I made pesto. Thank you Catie for telling me I can use walnuts!
2 cups of fresh basil
1/2 cup olive oil
1/3 cup walnuts
3 Tablespoons garlic (I used a little extra)
Pulverized in the blender and froze it in sandwich bags (each batch makes one cup). I made two batches of this so far and I will probably make 2 or 3 more this weekend. My recipe said adding the parmesan cheese before you freeze it wasn't a good idea, but another recipe said it would be fine. I didn't add the parmesan or the salt and pepper prior to freezing. I will add it fresh when I thaw it and use it on pasta!
Next, it's time for the parsley to be picked - Anyone need any? I have a lot!!!
About Me
- Maria
- Full Time Mom, Wife, Work, Life - Mom to three children (adults), two are college graduates and now own their own homes, and the youngest is in college in NC; wife to Thomas; Work - one full time and multiple part time jobs; Life - whatever you can throw at me....
1 comment:
I see you've been very busy lately! Oh, my!
I had previously emptied all my "garden" containers except the basil and parsley. They've slowed down but it's still nice to pick a few leaves when making dinner. After this week, I'll probably harvest the rest.
I've heard the same about freezing pesto and I leave out the cheese, too.
Thanks for stopping by. It will be slow around my place for a while :)
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