I finally made a big patch of pesto with the last of the basil from the garden, and froze it in ice cube trays for winter use (I then tap them out and store them in freezer bags). This is my favorite way of preserving pesto, as it retains it’s fresh, summery flavour, and the small size of the cubes (1-2 tablespoons depending on the tray) makes it easy to thaw only what you need.

So where to use this lovely green sauce? Pasta is the obvious option, but we also really love it on homemade pizza, spread on sandwiches, scrambled with eggs, or stirred into tomato soup. It’s one of those things that can make almost anything taste better.

8 thoughts on “Pesto”

  • You must be reading my mind. Pesto is next on my “to do” list. I like it on baked fish or stirred into mashed potatoes. But I think my greatest success this year was in quesadillas. Love the way you store it. Very convenient.

  • I made some with cheese and veggies (sauted onions and peppers), and to some I also added chicken and sundried tomoatoes to the mixture (the veggies stay in everything). Both types were a hit.

  • mmm, I love pesto and am mourning my poor basil crop this Summer. I have made some however and frequently freeze it just as you do. I have to harvest the last of my basil today as we’re getting a frost tonight….*sigh*

  • Carla – Yum, I’ll be trying that (maybe tomorrow!).

    Steph – Yikes! Frost already?!
    What rotten luck with your basil crop. I didn’t plant nearly enough this year, so something else will be getting the boot next year to make room.

  • I do this every year too! One year I didn’t because I didn’t grow enough basil. That winter was very, very grim. I swore never to miss it again, even if I have to buy it.

  • Laurie – I don’t think there’s anything wrong with paying for basil if it means you’ll have enough pesto for the winter. I’ve had to do that occasionally, usually because I’ve been using it too greedily during the summer!

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