Updated: Jan 20
We have had a lot of basil in the garden and what's the best use for tons of basil? Pesto! I like to keep some on hand in fridge and also like to freeze some in my ice cube trays. This way I can add some packed flavor to stews and soups throughout the week.
Let's get started, here's what you'll need:
2 C Basil leaves, I added fresh arugula too
1/2 C grated parmesan
1/2 chopped roasted walnuts or pine nuts
zest and juice of 1 lemon
1/4 olive oil
Salt and pepper
Place all ingredients, except the olive oil, in a blender or food processor. Pulse a few times
Stream in olive oil until mixture is emulsified to your desired consistency
Drizzle on pasta, slather some chicken breasts and bake or just enjoy as a dip with some sliced veggies. It is delish!
For storing in the freezer: I place in ice cube trays. Once frozen I place in an air-tight container. These pesto cubes can be used in a variety of sauces and stews and will add so much flavor. Give them a try!