Like most summer crops, basil goes from a cute, little plant to a full grown bush before you know it. It can be difficult to use it all up. My favorite way to use garden fresh basil is homemade pesto. It’s easy and there are so many variations. Use different nuts, add in a variety of greens, vegan or non vegan depending on the cheese. Endless options.
I like to make a huge batch once the basil is really growing, then freeze it in ice cube trays. I’ll pop those out and keep them in a Stasher bag, in the freezer. Then I can use them later, after the season. Toss a cube or two into sauted veggies, add to pasta, defrost and spread over toast with avocado and tomato.
Here’s a simple recipe I use for the pesto
3 cups fresh, torn basil
4 large garlic cloves
1 tsp red pepper flakes
1/2 cup walnuts or pine nuts or combination of nuts
3/4 cup of nutritional yeast (vegan) or Parmesan
About 1/3 cup olive oil – enough to reach desired consistency. Start slow!
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. Place in freezer. Pop out cubes when frozen and store in container when needed. Should stay good for about 3 months.
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