Basil Pesto Recipies

18 years ago

I have a really good crop of Genovese Basil and Sweet Basil this year and would love a good recipie for Basil Pesto. Also, can basil pesto be frozen? if so, for how long before damage(freezer burn)?

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Comments (4)

prairie_love
18 years ago
OK, here ya go! Since I just did this yesterday, I know it by heart. i have to say first though, mine is NOT low fat/low calorie. I suspect one could cut back on the olive oil, but I have not tried. And yes it can be frozen. I put mine in freezer ziplocs and try to get as much air out as possible. Then I put several in a bigger ziploc so they are double bagged. I would like to vacuum pack them, as I suspect it will work better, but my BRAND NEW vacuum sealer DOES NOT WORK! (grrrr).

2 C loosely packed basil
1/2 C olive oil
2 T pine nuts
2 garlic cloves
1 t salt

Put all in blender and blend till smooth. Freeze at this step.

When ready to use, add 1/2 C parmesan cheese and 1 T butter and mix. Serves 1 lb pasta.

Ann
annewaldron
18 years ago
Here's a tip from another Anne!

I recommend toasting the pine nuts in a dry pan over medium heat for 4-5 minutes and allowing to cool before blending.

I always use really good quality parmigiano reggiano cheese- expensive, but it makes all the difference!
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I had a customer tell me that they made pesto from 'Mrs Burns Lemon' basil (a much better cultivar than regular lemon basil IMO) and it was the best she ever had. I made some and it was very good, albeit a bit untraditional. It would be great over chicken or fish. Lime basil is similar to lemon and would probably be just as good. I would guess that purple basil, although it may taste just fine, may have a color to it that would be a bit unappetizing, especially if your aesthetics are so delicate! :) I have also had people tell me that they like pesto from other types of basil that I wouldn't even think of using-like African Blue Basil-a very camphorous type. The lady who recommended the lemon basil says she makes separate batches of different flavored basils and freezes each one in ice cube trays. She adds different types together at different ratios when she is ready to make a batch to eat. Bottom line, try a small batch of each to see what you like or don't like. F. DeBaggio
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Loves 2: I just spoke to a woman who was in my wife's Bible Class. She made Pesto and sold it. Grows her own Basil. I got the Recipe from her.It is good. We had it here a couple of times. It's really easy to make. Not a big deal. Ingredients; 2 cups of fresh Basil, packed in tight. 3 Garlic Cloves or minced Garlic ( to taste ) 1/2 Cup of EVOO 4 Tablespoons of Nuts ( Pine Nuts or Walnuts ) She buys already toasted. 1/2 Cup of grated Parmesan Cheese, or more( to taste ) Put everything in a Food Processor and smoothe it out. My Daughter makes it too, just about the same way. She freezes portions in Zip Lock Bags. Freezes Basil leaves also , to use in the winter. Hope this helps. LOU
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felpec
18 years ago
I put my pesto in the plastic rectangular storage containers (like Gladware, Ziploc, etc.) and just keep adding fresh batches until the container is full. I use a bit more olive oil (and I leave out the nuts as I don't think they freeze well - just my tastebuds talking) so the pesto doesn't freeze into a solid block. I can use a fork to break off chunks to use for a recipe. If I notice a lot of ice crystals on the surface, I brush them off with a pastry brush (or a new paint brush) and throw it back in the freezer.

I just used the last of a batch made in 2003 and it tasted like fresh...
Chris_in_Central_PA
18 years ago
Freezing pesto in icecube trays and then putting the pesto cubes in bags for longer term freezer stays works quite well.

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Basil Pesto Recipies

Comments (4)

prairie_love

annewaldron

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felpec

Chris_in_Central_PA

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