Tuesday, October 4, 2011


I have been harvesting my basil and making pesto.

Stripping the leaves from the stems.
Into the food processor, with garlic, parmesan cheese, and sunflower seeds instead of pine nuts (which have become so expensive!), and olive oil.

I freeze my pesto in ice cube trays.  After they are frozen I pop them out into a freezer bag.  That way I can  have pesto ready to use in tablespoon size portions.  I also like to freeze chicken stock that way (you can see some in the second tray along with the pesto), as well as tomato paste from the can.

The other night I cooked some frozen ravioli along with fresh green beans in the one pot, tossed it all up after it was cooked with about half a cup's worth of pesto, some sautéed bell pepper and red onion slices, and fresh grated pecorino romano cheese.

Linked to Tuesday Garden Party


Boho Farm and Home said...

I need to do this again too! Thanks for the tip about the sunflower seeds, because you are right, those pine nuts have been SO expensive...even Costco. I think making pesto could cheer me up!

Ann said...

I've never taken the time to harvest the last of my basil. You've inspired me not to let this year's large crop go to waste. Thanks!

Manuela@A Cultivated Nest said...

I don't think I've ever actually used pine nuts in pesto. I usually use walnuts. I try to buy a lot at Christmas time when they're on sale and stick them in the freezer.