Though our garden has about fizzled out for the fall, we still have basil growing strong. I cut a bunch of it over the weekend and made my first-ever pesto to put in my freezer. It was easy (key for me,) and it tastes yummy.
I used four cups of basil leaves, 2/3 cup olive oil, 1/2 cup toasted walnuts, 6 garlic cloves, and salt and pepper, mixed it all up in the food processor, and then put it in small jars for the freezer.
After doing some research, I decided not to add Parmesan cheese to it yet, because I understand that it doesn't freeze well. We have two kinds of basil in the garden: sweet basil and cinnamon basil. I used the sweet basil this time, but I'll try it with the cinnamon basil next time.
I got the best birthday present ever last weekend... a freezer!
My boys said that I must be getting old if I get excited about getting a freezer, but I LOVE it!