Basil Pesto | How to Make and Freeze

basil pesto

You got to love the aroma, flavor, and color of basil! Better yet, you got to love what you can make from it……BASIL PESTO!  If you grow basil in your garden, or if you know someone who does, NOW IS THE TIME to harvest it and make some green goodness.

This is one of the first plants in the garden to be affected by the cold. It does not like cold temperatures. So, to avoid the disappointment of going out to pick a bunch of basil and finding it all black and killed off (like I have before), pick it and make pesto. Another delicious dish I love to make that has basil in it is this yummy bruschetta

I like to save at least one plant, to bring in the house. You can’t make a batch of pesto with just this one plant, but I like to pick a few leaves here and there and give it a good whiff or throw a few leaves on a sandwich. It does make an attractive house plant too.

Let’s get back to making pesto. It is very easy and only takes a few ingredients. Freezing the pesto will allow you to have this fresh and flavorful sauce all winter long.

Basil Pesto Ingredients

  • 1/3 C olive oil
  • 1 clove garlic, roughly chopped
  • 2 C fresh basil leaves, lightly packed
  • 1/4 C pine nuts or walnuts
  • 1/3 C Parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Instructions:

1. Wash basil leaves.

2.  Add olive oil, garlic, and basil to a food processor or blender. Push the leaves down firmly.

3.  Add remaining ingredients in the order listed and process.

4.  Pulse and scrape down the side as needed to get it all blended thoroughly and to the desired texture.

5.  Add Parmesan cheese, pine nuts, garlic, and salt.

6.  Whiz up in the blender or food processor.

Basil Pesto Freezing Instructions:

You can freeze in small pint-size jars or for single servings for making soups or dressing freeze in ice cube trays.

Small ice cube trays work well for small batches of soups or if you tend to need more pesto, freeze in these BIG ice cube trays.

Pour the pesto into trays and cover with freezer wrap and place in the freezer.

Once it is frozen, plop the individual frozen pesto squares into a freezer bag and label.

Enjoy!

So, get out in your garden or the local outdoor market and get some basil before it’s gone for the summer, and MAKE BASIL PESTO! Now you can have this flavorful, aromatic sauce year-round. Just plop one or two of the frozen cubes into soups, pasta sauces, freshly steamed vegetables, or spread on a mozzarella sandwich. YUM, YUM!

If you have a great recipe using pesto or basil, please share it with us.

Basil Pesto

basil pesto

This basil pesto is chuck full of flavor and aroma that you can freeze and enjoy all year round.

  • Prep Time15 min
  • Total Time15 min

INGREDIENTS

  • 1/3 C olive oil
  • 1 clove garlic, roughly chopped
  • 2 C fresh basil leaves, lightly packed
  • 1/4 C pine nuts or walnuts
  • 1/3 C Parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

INSTRUCTIONS

1

Wash basil leaves.

2

Add olive oil, garlic, and basil to a food processor or blender. Push the leaves down firmly.

3

Add remaining ingredients in the order listed and process.

4

Pulse and scrape down the side as needed to get it all blended thoroughly and to the desired texture.

5

Add Parmesan cheese, pine nuts, garlic, and salt.

6

Whiz up in the blender or food processor.

Freezing Instructions:

7

You can freeze in small pint-size jars or for single servings for making soups or dressing freeze in ice cube trays.

Small ice cube trays work well for small batches of soups or if you tend to need more pesto, freeze in big ice cube trays.

Pour the pesto into trays and cover with freezer wrap and place in the freezer.

Once it is frozen, plop the individual frozen pesto squares into a freezer bag and label.

Enjoy!

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Jan Howell

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Bruschetta – Simply the Best!

yummy bruschetta recipe youmakeitsimple.com

For lunch today I whipped up a bowl, toasted some baguette slices and my daughter and I sat there and enjoyed a bruschetta lunch.

This recipe is so simple to make and taste truly amazing! I could drink the stuff. This is a great recipe to make during the summer when you have a garden full of tomatoes and basil available.

bruschetta INGREDIENTS

  • 2 ½ cups roma tomatoes (cut up finely)
  • 1-2 small garlic cloves (minced)
  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/3 cup fresh basil (thinly cut)
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 baguette, sliced and toasted
  • Olive oil for basting the bread

DIRECTIONS

Combine everything but the bread in a medium sized bowl and mix well.

Let it sit at room temperature for at least 15 minutes to allow the flavors to marinate.

 

While the bruschetta is marinating, pre-heat the oven for 375 degrees. Slice the bread and place it on a cookie sheet. Using a baster, apply a thin coat of olive oil to the top side of the bread. Cook the bread long enough for it to get crispy and golden.

Spoon the mixture on top of the sliced bread and ENJOY!

Heaven!

You may also like this Hummus recipe.

and this pesto recipe.

Bruschetta – Simply the Best!

This recipe is so simple to make and taste truly amazing! Perfect for a summer brunch or snack.
  • Prep Time15 min
  • Cook Time50 min
  • Total Time1 hr 5 min
  • Yield6
  • Course

INGREDIENTS

    • 2 ½ cups roma tomatoes (cut up finely)
    • 1-2 small garlic cloves (minced)
    • 3 Tablespoons extra-virgin olive oil
    • 2 Tablespoons balsamic vinegar
    • 1/3 cup fresh basil (thinly cut)
    • ¼ cup grated Parmesan cheese
    • ½ teaspoon salt
    • ½ teaspoon fresh ground pepper
    • 1 baguette, sliced and toasted
    • Olive oil for basting the bread

INSTUCTIONS

1

Combine everything but the bread in a medium sized bowl and mix well.

 
2

Let it sit at room temperature for at least 15 minutes to allow the flavors to marinate.

 
3

bruschetta bread bastingWhile the bruschetta is marinating, pre-heat the oven for 375 degrees. Slice the bread and place it on a cookie sheet. Using a baster, apply a thin coat of olive oil to the top side of the bread. Cook the bread long enough for it to get crispy and golden.

4

bruschettaSpoon the mixture on top of the sliced bread and ENJOY!

Heaven!

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Jan Howell

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Read More

Instant Pot: Zucchini & Basil Soup

zucchini & basil soup

I have zucchini and basil in my garden now, and I am trying to find new ways to eat it.  I know hot soup may not be too appealing for those of us who are living in the heat of summer, but this soup is so yummy AND so quick to make.  (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entree.

zucchini & basil soup garden basil

zucchini & basil, what a great combination!

This is such a soothing, mild tasting soup. It must be pretty good, because my son asked for seconds AND asked if he could take some home for his lunch the next day. Hmmmmm! This would be a good soup to make a double batch of and freeze for another quick meal. For those of you who eat dairy products, a little shredded Parmesan cheese added just before serving, is quite yummy!

zucchini & basil soup

Ingredients (serves 6)

  • 4 cups of chicken broth, stock or bone broth
  • 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
  • 1 large leek, chopped and rinsed well
  • 1 cup fresh basil, roughly chopped
  • 3 tbsp olive oil
  • Juice of 1/4 lemon
  • 2 tsp sea salt
  • Shredded Parmesan cheese (optional)
zucchini & basil soup

Instructions

  • Choose the “saute” button on the Instant Pot
  • Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently
  • Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes
  • Turn off “saute”
  • Add the broth, salt and lemon juice.
  • Stir well
  • Place the lid on the pot and close the pressure valve
  • Press the “manual” button and set the time for 8 minutes.
  • Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.
  • Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.
  • This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.
  • Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

 

zucchini & basil soup

There you have it, another Instant Pot soup recipe and a way to use up those yummy zucchinis growing in your garden.

Enjoy!

Instant Pot: Zucchini & Basil Soup

zucchini & basil soup

This soup is so yummy AND so quick to make.  (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entrée.

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield6 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 4 cups of chicken broth, stock or bone broth
    • 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
    • 1 large leek, chopped and rinsed well
    • 1 cup fresh basil, roughly chopped
    • 3 tbsp olive oil
    • Juice of 1/4 lemon
    • 2 tsp sea salt
    • Shredded Parmesan cheese (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Choose the “saute” button on the Instant Pot

 
2

Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently

3

Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes

4

Turn off “saute”

5

Add the broth, salt and lemon juice.

6

Stir well

7

Place the lid on the pot and close the pressure valve

8

Press the “manual” button and set the time for 8 minutes.

9

Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.

10

Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.

11

This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.

12

Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

[MEDIAVINE EXAMPLE AD SPACE 3]

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