Wednesday, 15 August 2012


I've been staying on Nantucket Island with my brother and his family while I wait for a visa to go to Korea which is taking much longer than I was told it would. Anyway, he has a garden with tons of stuff in it and I've been making a lot of stuff with it so these next few posts will feature fresh from the garden food.

Pesto can easily be frozen if you omit the cheese.

I took the recipe from here but made a few changes.

  • 2 1/2 cups fresh basil, chopped
  • 1/3 pine nuts
  • 4 cloves of garlic, chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • juice of 1/2 of a lemon
  • salt and pepper
1) Put the basil in a food processor and blend for about 15 seconds.
2) Add the pine nuts and blend for about 15 seconds again.
3) Add the garlic and blend until you no longer see chunks (time depends on how much you chop them).
4) Add the olive oil in a constant stream (if not possible, just do it in batches of 3).
5) Scrape the sides to push all the basil back in (this might be needed during step 4) and blend for another 15 seconds.
6) This would be the point to freeze if you want to save it for later. If not, add the Parmesan and blend for about 30 seconds.
7) Add the lemon, salt and pepper and blend for 15 seconds.

5 batches of frozen pesto (2.5 batches in each container).

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