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Freezing Pesto

THIS FREEZING PESTO IS PERFECT FOR LATE SUMMER, EARLY FALL WHEN THE BASIL HITS ITS PEAK AND YOU WANT TO RELISH ITS FLAVOR INTO THE WINTER MONTHS.
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Equipment

  • Food Processor
  • Silicone Ice Cube Tray

Ingredients
  

  • 3 large handfuls fresh basil leaves (green or purple)
  • 3 garlic cloves, minced
  • 1/2 cup pine nuts, lightly toasted in a pan (shake often, they burn quickly)
  • few pinches salt
  • few pinches chili flakes
  • Drizzle of good olive oil

Instructions
 

  • First, combine the basil, garlic, pine nuts, salt, chili flakes in a food processor and process until little pine nuts remain, scraping the sides as you go. Don’t over process.
  • Next, drizzle in the olive oil until you reach your desired consistency.
  • Lastly, freeze in pliable silicone molds, covered with plastic. After they are frozen, store in a freezer bag, labeled with contents and the date.
  • Add a cube here or there, wherever a recipe could use a bit of depth and flavor. No need to defrost before use, if you’re adding it to a hot pot. It will melt in minutes.