Pesto Three Ways


| 8/20/2015 2:17:00 PM


Pesto 

Every summer, I make sure that I get plenty of pesto made and put up in little tubs in the freezer — enough to get me through the winter. There are three different kinds I like to have on hand for use in various dishes. It’s easy to make, freezes well, and makes an ordinary meal into something special.

Freezing pesto. I must have several tubs of various pestos to get me through the winter!  I make a large batch – my ancient Cuisinart will do about 8 cups of basil leaves. When the pesto is prepared, I divide it into 4-ounce and 8-ounce freezer tubs, smooth the surface and coat with more olive oil. Stack these in the freezer. If I scoop out just part of a tub, I add more oil to protect it.

A note on garlic. Some recipes for pesto call for a lot of raw garlic and it will sometimes overpower the basil. I like to use roasted garlic instead so that I get a base note of sweet garlic. (But if you like raw garlic, by all means use it.)

Pesto Recipe (Italy)

I love this traditional pesto, though I use pecans instead of pine nuts, and I stir it into pasta, spread it on Italian-style sandwiches, mix it into hummus, and even make spiral bread. Multiply this recipe by as many cups of fresh basil you have. The more, the merrier. Yields one cup.



Ingredients



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