This time of year, I’m faced with a basil surplus in my garden. When I’ve eaten all of the Caprese salads I can handle, and I’ve made enough of my lasagna to last throughout the winter, it is time to figure out what to do with the rest.
When people think basil surplus, they normally think pesto. I have to admit that I’m not a huge fan of pesto. I find that it is often chalky, and the flavors are too strong for my taste. The one exception is the pesto made by my mother-in-law—hers is outstanding and freezes extremely well. She has generously allowed me to share her recipe below.
For those who want fresh basil throughout the winter, allow me to share this tip that my friend Suzanne told me years ago. Suzanne pointed out that when you need basil, you almost always need olive oil as well, so you may as well freeze them together.
Simply put basil and olive oil into your food processor until well blended and smooth. Scoop out teaspoons of the mixture on to small pieces of plastic wrap and twist them until they are closed. Place all little basil packs in a freezer bag and place in the freezer.
When you need basil during the winter, simply pull one of the plastic wrap packets out of the freezer bag and add to your recipe. It is perfect for soup, sauces and bruschetta. If you like it in stir fry, you can even do little packets with sesame oil in place of the olive oil. These packets will last frozen throughout the winter. By the time you run out, if your garden is like mine, it will be summer again and you’ll be back in business.
My Favorite Pesto
2 cups fresh basil 3 tablespoons pine nuts 2 cloves of garlic 1/2 teaspoon salt (I use Kosher salt exclusively) Dash of pepper 1/2 cup grated Parmesan cheese 1/4 cup grated Romano cheese 2/3 cup olive oil 2 tablespoons butter
Toast the pine nuts in the butter in a small skillet. Grate the cheese. Remove basil stems and wash and dry. (The basil should be tightly packed.)
Put all ingredients into food processor and blend until smooth. Freeze or refrigerate until ready to use.
