Sweet basil has the most intoxicating aroma – fresh, peppery, and slightly sweet. This was our first year growing it from seed, and to our delight, every single seed took. The result? A veritable basil jungle.
Not a bad problem to have.
But basil doesn’t wait around. Once it starts flourishing, it’s a case of “use it or lose it” before it bolts to seed. So, we set out to rediscover how to make fresh basil pesto in minutes—and managed to impress the neighbours in the process.
Note: You don’t need to impress your neighbours. But if that’s your measure of a successful spread, we won’t argue. Otherwise, we might suggest you consider moving…
Freezing Basil Pesto (So Nothing Goes to Waste)
If your basil is booming and you’re making pesto in batches, freezing is your best friend.
- Make pesto without the Parmesan cheese (it doesn’t freeze well).
- Pour into ice cube trays and freeze until solid.
- Transfer cubes to a sealed container or ziplock bag.
- When needed, defrost a cube or two (about 30 minutes at room temp), then stir in Parmesan before serving.
Frozen pesto cubes are great for:
- Stirring into soups
- Melting onto steamed veggies
- Adding to rice, couscous, or quinoa dishes
- Boosting the flavour of a one-pot meal or casserole
Other Ways to Use Basil Pesto
Here’s how we’re using our harvest in every way possible:
- Tossed through hot pasta (add a splash of pasta water to help it cling)
- Spread on toasted sourdough or bagels
- Used as a pizza base sauce instead of tomato
- Delicious on your cheese or antipasto platter
- Swirled into scrambled eggs or omelettes
- Spooned over grilled veggies or roast potatoes
- Mixed with mayo or Greek yoghurt for a sandwich spread or dipping sauce
- Brushed onto corn cobs before grilling
- Drizzled over sliced tomatoes and mozzarella for an instant caprese salad
Basil Pesto
Ingredients
- 2 cups freshly picked basil leaves
- 1/3 cup of pine nuts
- 3 tsp of crushed garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- salt and fresh ground pepper to taste
Method
- Wash and pat dry the basil leaves with a paper towel.
- Combine with garlic and pine nuts in a food processor and pulse until chopped up. Scrape down the side of the bowl with a rubber spatula.
- When mixed well, add cheese and pulse a few more times.
- Slowly add the olive oil in a constant stream while blending. Add salt and freshly ground pepper to taste.
- Store in air tight container for a few days, or freeze.
Enjoy!
