Basil, basil everywhere. No joke! My basil plants have completely taken over an area of the raised bed in which they sit. By no means am I complaining, but there does come a point when I have no idea how to use it all.
Bear with me here, I kind of get anxiety with vegetables and fruit. It’s weird, I know. Like, I hate tossing stuff into the compost if it has simply gone bad. I feel like I failed. I feel like I should use everything I grow. Here is where the anxiety comes in. I sometimes just cannot think of enough recipes or find the time to use it all. Gardening problems.
When I saw the basil plants going bonkers, I knew I couldn’t make enough margherita pizzas or caprese salads to even have made a dent. Pesto uses a good amount of basil, but how much can I consume before it goes bad. Enter Frozen pesto! I doubled my usual pesto recipe and spooned it into a clean ice-cube tray. Now all I have to do is pop out a cube or two and heat it up with some squash noodles or saute it with some vegetables.
Enough to fill 1 ice-cube tray
- 3 cups fresh, torn basil
- 4 large garlic cloves
- 1 tsp red pepper flakes
- 1/2 cup walnuts or pine nuts or combination*
- 3/4 Parmesan or vegan parm
- 1/2 cup olive oil
- large dash of salt and pepper
- Place all ingredients into a food processor or high immersion blender. Process until smooth. It’s fine for it to have a slightly chunky texture.
- Spoon into ice-cube tray. Cover with saran wrap and place in freezer. Pop out cubes when needed. Should stay good for about 3 months.
*I sometimes use 3/4 cup of walnuts for a thick, chunkier consistency.
Why is pesto such a bad ass addition to foods?
- Flavonoids in basil help protect cell structure
- It has anti-bacterial properties
- Has anti-inflammatory properties
- Helps the body fight free radicals
- Very beneficial to cardiovascular health