Pesto: Liquid Summer in Your Freezer
Once your basil is growing vigorously, make pesto. It is the fastest, tastiest, and most practical way to preserve large amounts of basil. A few minutes in the food processor and you have flavor bombs that last all winter.
Classic Basil Pesto
- 4 cups packed fresh basil leaves
- 1/2 cup pine nuts (or walnuts for a budget-friendly option)
- 4 large garlic cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan
- Salt and pepper to taste
Pulse nuts and garlic in a food processor until coarsely ground. Add basil in batches, pulsing until finely chopped. With the motor running, drizzle in olive oil until smooth. Stir in Parmesan by hand. Taste and adjust seasoning.
Pesto Variations
Once you master the basic technique, experiment with different greens and nuts:
- Arugula pesto: Peppery and bold — great on pizza and grilled chicken
- Kale pesto: Heartier flavor, holds up well in baked dishes
- Cilantro-lime pesto: Perfect for Mexican and Asian dishes
- Sun-dried tomato pesto: Rich and savory — mix with cream cheese for a dip
Freezing Pesto
The ice cube tray method is brilliant: fill each well with pesto, freeze solid, pop out the cubes, and store in a freezer bag. Each cube is roughly 2 tablespoons — the perfect portion for a serving of pasta. To prevent browning, press a thin layer of olive oil on top before freezing. For cheese-sensitive uses, freeze pesto without Parmesan and add it fresh after thawing.
Harvest Strategy
Harvest basil from the top, cutting just above a pair of leaves. This encourages branching and prevents flowering. Once basil flowers, leaf production declines and flavor changes. Pinch off any flower buds as they appear.
Track your pesto batches in Seedtojar — note which basil varieties and recipes your family prefers.