Monday, 20 August 2012

Making Pesto

As mentioned in my previous post, we are now in the preserving season so I thought I would share one of my favorite preserving projects with you. Making pesto!

I only have 4 basil plants this year, but they are doing remarkably well and I think that I should be able to get at least a couple more batches of pesto out of them before the winter.

Pesto is incredibly simple to make. All you need is some basil, parmesan cheese, garlic, olive oil and pine nuts. Although, in my opinion, the pine nuts are optional and I often omit them when I'm making pesto. I'm sure others would disagree, but they are expensive and are not something I keep around the house so it's easier for me to just leave them out.

Anyhow, here are a few pictures from my pesto making journey.



The first and most laborious part of the whole process is removing the basil leaves from the stems.



I then cut up several cloves of garlic and put them in the bottom of my blender, add the basil on top, sprinkle the parm on top of the basil and start the blender. Once the leaves are mostly chopped up I begin to add the olive oil until I achieve the desired consistency. I don't follow a recipe, but instead add ingredients as I go to suit my own tastes.

Once I've reached a good taste and consistency I spoon heaps of pesto into these awesome cube trays that I purchased when Will was a baby so I could make and freeze homemade baby food.


Once the cubes are completely frozen I take the cubes out of the tray and put them in a freezer bag marked with the date and contents.



I can usually make enough to last me until the next summer. And preparation is super easy, just take a cube out of the fridge and mix into hot noodles or spaghetti squash and you're set for dinner. Try it out! I promise you'll like it!

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