We put the garden to bed this weekend.
There was a giant purple crate full of pesto to process.
Sadly, none of the canning books we own had a recipe in it because of the cheese and pine nuts that are in it. It's not recommended to freeze pesto because of the fats and the changes in consistency. We however are not afraid of making pesto cubes in the freezer. We plow through pesto in our house. So I looked in the Joy of Cooking and found a recipe with the hearty idea of add vegetables to cook with the pasta. I'll have to try that sometime, but last night we needed to pound our the pesto fast. We settled on preparing Jamie Oliver's recipe from The Naked Chef.
I'm not even going to post a recipe in this post, because truly, what ever pesto you choose to make (we used our food processor and do like using lemon juice) you will undoubtedly tweak and add to it before serving. So, go harvest and pick your basil and find a pesto recipe today! Enjoy for longer than they tell you you can!
(notice dehydrator in the back ground - had fresh dried herbs on the garlic bread with dinner)
Spread and press pesto into ice cube trays.
Cover and set in freezer.
Once frozen through, crack the cubes out of the tray, air tight seal them in a new bag and place back in the freezer.