Pesto is a thoroughly un-intimidating and yet awesomely elegant and enjoyable addition to most cooking.
And it’s ridiculously easy to make, believe it or not.
Now that I have my own little basil farm, I no longer have to worry about spending $7 for a box of wilted basil stems at the grocery store, and I no longer have to hoard them jealously in my freezer against spoilage.
My basil is just about to flower, so there is plenty to harvest. I only hope my basil plants survive the stripping.
So I’m going to go to excesses here and make some simple pesto for freezing.
When cutting basil leaves, make sure you cut them close to a node so the smaller leaves on either side will branch out and grow.
Dump some fresh or frozen basil leaves in a small food processor (or in our case, the food processor attachment of our Braun immersion blender).
Add extra virgin olive oil until it looks like an oil spill hit. Not too much oil that you could swim in it, but enough that everything is covered.
Tap in a little bit of grated parmesan cheese as well, for flavour.
Maybe some salt and pepper if that suits you. Normally I don’t bother. I dislike pine nuts, so they are omitted, as well. Jerks.
Blend the crap out of that.
Line a greased baking tray or one lined with waxed paper with dobbles of the pesto goo, or fill up ice cube trays with the same and freeze for a few hours before popping them into a resealable freezer bag.
Add defrosted pesto to bread recipes, or use it to cobble together classy antipasti. Pop frozen basil cubes into soups and sauces.
Hey, presto! Pesto.