pesto

The Dish: Pesto

Take advantage of the last moments of spring with delicious homemade pesto. Use basil from your own garden for the best tasting pesto you’ve ever had!

Find this recipe and more summery delights on Scottsdale Living: The Dish on Pinterest.

If you want to save your pesto and use it throughout the summer and even in to fall and winter, try freezing it. Ice cube trays are perfect for portioning out pesto to use year round. Simply make your pesto up to the point where you add cheese. Leave the cheese out (it doesn’t freeze or defrost well) and portion it out in to ice cube trays. Once frozen, you can pop the pesto cubes out and place them all in a zip top bag to go in to the freezer.

*To use after freezing simply defrost however many cubes you’re using, toss in some freshly grated Parmesan cheese and stir! You and your family will be enjoying fresh pesto year round!

Pesto

4 cups fresh basil, rinsed
3 cloves garlic
1 lemon, juice and zest
1/2 cup pine nuts, toasted
1 cup max extra virgin olive oil
1 cup max Parmesan, grated
salt and pepper to taste

Pack food-processor with basil. Pulse 3-4 times to break down leaves. Add garlic, lemon juice and zest, and pine nuts. Turn processor on and through the feed hole in top drizzle in olive oil until consistency is smooth. Pour in to bowl.

If freezing, at this point portion out pesto into ice cube trays using a tablespoon. Properly sealed pesto will be good up to 6 months in the freezer. Follow instructions above for what to do after freezing*

If using right away, stir in up to 1 cup of cheese, less if you’re freezing a portion. Add salt and pepper to taste. Let flavors meld for about 15-20 minutes on the counter.

Toss with fresh pasta or spoon on the grilled meant and vegetables for a fabulous summer dinner. Try spreading some on a sandwich instead of mustard or over your salad instead of dressing.

Pesto-for-the-Freezer-The-Lemon-Bowl