I wouldn’t recommend eating these in the same manner as the fudge pops from a couple of weeks ago….unless you really, really love pesto, but this is a really great way to store your homemade pesto, which my friend Kim reminded me of last week. And just in time too, because there are rows and rows of it to pick at the CSA farm that we belong to. So, my 3 basil pickers and I have picked about 4 cups each week, brought it home and mass-produced pesto!
And how did I survive in the kitchen without my Kitchenaid food processor up until about 2 years ago when my dear friend Kelly (a.k.a. Miss Riggs!) purchased one for me? I think she was watching me make hummus in my circa 1950 Waring blender (but chrome, and quite retro!) that belonged to my grandmother, and decided it was time! She whisked me off to Linens and Things, and then Target that evening, and we came home with this amazing appliance that gets used almost daily! Zucchini shredded for bread, carrots for salad, chickpeas for hummus, fruit and yogurt for popsicles, tomatoes and onions for salsa, and several of my friends have been using theirs to “churn” their fresh raw milk cream into homemade butter which I am now itching to try! Homemaker happiness… 🙂
After making a batch (recipe following), you can fill ice cube trays, freeze, pop out, and store in plastic freezer bags for future use … not necessarily a summer afternoon snack on a stick, but great on pasta, pizza, grilled chicken, sandwich wraps, or just crackers!
Here’s the recipe – which is a repeat from a while back, but I just had to re-run it with Kim’s storage idea. Don’t know why I didn’t think of it before – used to make and store homemade baby food the same way.And now I am absolutely pooped out from making the stuff all afternoon – good night!
(Oh, and thanks Kelly…special batches for you and Jack next month!)
Pesto
2 cups fresh basil leaves
1/2 cup olive oil
1/2 cup Parmesan or Romano cheese (or both)
2 Tbsp pine nuts (walnuts and pecans will work as well)
1 garlic clove, crushed
salt and pepper to taste
Place all ingredients in a food processor and blend well. Add more olive oil if needed for a smooth consistency. Toss with pasta, etc.
P.S. I had an abundance of kale from the farm as well….so I added some to one of the batches of pesto. Turned out great, and I recently saw a recipe for “Kale Pesto” which I am trying to locate, so I can give that a try soon. LOTS of kale at the farm!
Mmmm pesto is amazing! We often spread it on both sides of zucchini slices before they go on the grill – easy and delicious!
I made this pesto tonight and it was delicious, Melanie!