Storing up for Winter: Basil Pesto

Basil is one of the easiest herbs for me to grow, especially since I have figured out it loves full sun. With this new found knowledge I have had an abundance of basil and there is only so much Caprese salad I can eat.  With all the excess basil growing I am on a mission to save it!

The best way to preserve basil is in pesto form, but what I have learned is that pesto doesn't last long jarred. (It last about a week refrigerated). So I have moved on to finding a new way to preserve and boy have I found it! FROZEN BASIL CUBES!

Basil Pesto

2 c. chopped fresh basil
2 tbsp. minced garlic
1/3 c. cashews (or walnuts or pine nuts)
1/2 c. shredded Parmesan
Salt & Pepper to taste
Olive Oil

I use a small food processor to chop up the basil, garlic, cashews, and Parmesan.  After the ingredients are pureed I slowly add olive oil until it becomes the desired consistency.  Once the pesto is at your desired smoothness add salt and pepper to taste.

Once the pesto is finished spoon into a plastic ice cube tray. I measured it out by tablespoon so I will know how much is in each cube for recipes later. Once you have filled the trays drizzle a little olive oil over each section in order to keep in the freezer.  Once frozen solid, pop out of tray and store in a zip-lock bag.

It was so easy and now I can't wait to have fresh pesto in December!