Pesto Sauce help

[cynder]

Turns out that the basil I planted this year has bloomed with absolutely no care on my part. I would love to attempt a pesto sauce but for some reason I am freaked. I'm going to attempt it tonight but was wondering can pesto sauce be frozen and for how long?

Any recipes or tips? Thanks!

[lonestardawn]

Yes, it is very freezable. You can put it in ice cube trays, freeze it, and then pop them out of the tray and store them in a ziploc bag in the freezer. When you need some, just thaw out an pesto-cube or two.

[Pine Tree]

Just FYI: I went crazy last year making pesto to freeze and came up with some great combinations. My favourite used sunflower seeds instead of pine nuts and I threw in a roasted red pepper with it. I couldn't believe how good it was in the middle of winter.

Other 'add ins' to vary the flavours:

squirt of lemon juice
artichoke hearts
almonds instead of pine nuts
sunflower seeds instead of pine nuts
some fresh cilantro

I found I got sort of tired of regular pesto and it was nice to have some different flavours. My favourite dish was pasta, pesto and rinsed white beans all tossed together.

[Oakley]

There are so many pesto combinations you can try so be creative! My favorite is adding sun-dried tomatoes. YUM!

Also, you could dry some of the basil to use later.

[tlew12778]

I don't follow a recipe but I make it all the time. The standard recipe is:
Genovese basil
Pine nuts
Parmesan (fresh, not the Kraft kind)
EVOO
clove of garlic

Just whirl it around the food processor (I use a mini chopper). I use about 1/3 cup pine nuts and equal parm for a couple handfuls of basil. It should be bright green. If the measurements are not right, the pesto will turn dark after being exposed to the air for too long.

[cynder]

measurements are not right

That's what I fear but I shall attempt.

Thanks for the tips. They are greatly appreciated.

[andrew&shannah]

That's what I fear but I shall attempt.

Thanks for the tips. They are greatly appreciated.

If you are just starting out and would prefer a recipe, this one is a great starting point:

Basil Pesto
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

Another variation you might consider is Basil Mint Pesto...yummy!

[Pineknot]

I also grow my own basil. It's such a luxury not to have to buy all that basil.

Towards the end of my growing season, I didn't have enough basil to complete a recipe, so I substituted spinach for half of the basil. I like this better now than all basil. It's much smoother tasting, without that bite at the end.

I use;

basil
spinach
pine nuts
garlic cloves
lemon juice
salt
fresh grated parmesan
Olive Oil

I roast the pine nuts first, then throw all ingredients in the blender. It freezes perfectly.

[cynder]

So it was a success and I had enough to freeze for a later meal.

Will try the spinach suggestion next. My basil is still growing.