It is harvest season! Time to pick your vegetables, harvest your seeds and bring in those plants. If you are like me, you have an overabundance of basil and not enough time to eat it all. With this simple hack you can enjoy this lovely herb all winter long by freezing it in a delicious basil pesto.
Basil Pesto Recipe:
- Food processor
- 2 cups basil, cleaned and stems removed
- 2 tablespoons pine nuts or walnuts
- 2 large cloves of garlic
- 1/2 cup olive oil
- 1/2 cup parmesan
- ice cube tray
In the food processor, blend basil, pine nuts and garlic. Mix in your olive oil while stirring followed by your parmesan. Stir or blend until smooth. Pour your pesto in your ice cube tray and place in freezer until frozen. Remove your frozen cubes and store in ziplock bags in freezer.
When ready to use, remove cubes and heat up your basil pesto on the stove. Serve over meats, veggies, pasta or rice. It is a great addition to just about any meal.
If you have a great plant or garden hack, PLEASE leave a comment below. I always want to learn new ways to be more efficient and sustainable. If you are into outdoor gardening and harvesting seeds, then check out this post all about the Canna lily.