When the butter is melted and the garlic is fragrant, add 1 cup of half-and-half or heavy cream and half a cup of milk. Keep stirring until the cheese melts and everything is well combined.
You will want to add this directly to your pasta since it will not freeze well because of the dairy! For a complete meal, add your creamy pesto sauce to pasta and top with chicken rotisserie chicken makes a great shortcut! Pesto freezes great! The easiest way is to spoon the pesto into old-fashioned ice cube trays. Add a drop of olive oil to the top of to each ice cube section to protect your fresh pesto.
Cover with saran wrap. I like the press-and-seal stuff because it is easier to seal and remove as much air as possible. If you are short on freezer space, you can pop the cubes out of the trays once they are frozen and collect them in a freezer bag. Now go plant some basil — planting it yourself will save you an enormous amount of money at checkout.
Even if growing from seed is intimidating, you can purchase an established organic basil plant from a nursery for the cost of what you pay at the grocery store for a few leaves. Basil is exceptionally easy to grow. Six basil plants will give you 2 to 3 cups of leaves per week — which at my house means that I can cook with as much pesto as I want, store enough for when it turns cold, and still give some to the neighbors!
Need some ideas for using up all your new pesto?! Once you make the super easy sauce, you are going to want to pour in on everything! Hint: add a little water when you blend it to make it thinner and it makes a great salad dressing! You can also use pesto as an easy way to season soups with fresh ingredients, like in this Turkey and Root Vegetable Stew. But the easiest and my most favorite way to use Classic Pesto is to just brush it over chicken or fish, like in this Tilapia with Classic Pesto.
Cynthia is a writer, photographer, and recipe developer. She was in corporate marketing for 15 years before leaving it to focus on family.
She started blogging as a way to nourish the desire to work while balancing the joys and duties that come with having more kids than hands. She is married to an aerospace engineer who likes to man the grill and has 3 daughters - a teenager and two toddlers. Follow her on Facebook , Instagram and Twitter , and Pinterest. I have so much basil this year. Need to freeze for the upcoming winter.
Thank you. Start your FREE trial. Fine Cooking. Sign Up Login. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Defrost the pesto and: toss with hot pasta dress a cold potato or pasta salad stir into vegetable soup use as a topping for grilled meats and fish spread onto sandwiches scoop onto slices of toasted baguette or crackers Private Notes Edit Delete.
Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. Gently tap the plastic down on top of each cube section so it keeps out as much air as possible.
Put the tray in the freezer for several hours or overnight so that the cubes freeze completely. Label quart size plastic freezer bags. I flip the ice cube tray over and put it under the the faucet to trickle some cold water on the bottom of the tray for a few seconds--hold your hand underneath the tray so the cubes don't fall into the sink.
The pesto cubes pop right out. Fill the plastic bag with frozen pesto cubes and return it to the freezer. The are good to use for up to 6 months. You can also freeze pesto in small jars or plastic containers. I like to freeze most of mine in these 4 oz. These frozen jars of pesto are good for months. The next time you want to add some quick flavor to pasta, or meat, or salad, or Do you have a food that you make with lots of variations?
Just wondering what your Bubba food is. Or, maybe pesto will become your Bubba food. It sure is mine. Add basil leaves and chop until fine. Add cheese, pine nuts, salt, and pepper; pulse until the consistency of a coarse paste. With the food processor running, slowly pour olive oil through the feed tube and continue mixing until the oil is completely combined with paste. Store in airtight container in refrigerator for up to one week.
Pesto freezes well. Freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in freezer for up to 6 months. Pesto may also be frozen in small jars or plastic containers for up to months.
Nutritional Information per tablespoon : 27 calories, 2. Site Navigation. Looking for holiday gifts for the foodie in your life? Cuisinart Food Processor. This cup model gets lots of use in my kitchen. It makes so many tasks easier--like making pesto in a snap!
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