Last weekend I had a tall, beautiful columnar basil plant (courtesy of President’s Choice) nestled beside my tomato plants (to help their flavour). It was almost up to my waist. Rather than let it go to seed, which hadn’t happened yet thanks to my consistent pruning, I decided to make pesto.
I found an easy pesto recipe online from Whole Foods and then did a little research to see how to preserve it. The easiest way I found was to freeze it in an ice cube tray, wrap it in saran, being sure to let out all the air, and then pop the frozen cubes into a freezer bag (again, letting out all the air). I left out the cheese from the recipe because I wasn’t sure how it would freeze.
Now throughout the winter, when I want to make a quick weeknight meal–say shrimp with brown rice pasta fettuccine–I can just grab a cube or two, let it thaw a little and then stir it in! No more jars of store-bought pesto required.
I’m feeling ambitious about my herb saving, so this weekend I intend to clip some tarragon, oregano, sage and thyme and dry it out. Charmian Christie wrote a great article for the site that I posted this week called 5 ways to preserve your herbs in 5 minutes. If I get the time, I might also try to create some herb-infused vinegars.
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