The Recipes

Summer End Basil Pesto

Hooray - not only did I make basil salt a little while ago, I actually did something I've been saying I'm going to do for years: I scored what will probably be the last of the gorgeous summer basil and made pesto.  I got mini-ice cube trays for about a dollar a piece at a home goods store, so I can pour the pesto into both regular ice cube trays and the miniature ones for different portion sizes.

Note: Once the pesto cubes are frozen, you can pop them into a freezer storage bag and have summer pesto all winter long.  You can also make a few different varieties by changing up the nut or adding in other herbs or flavors.

Summer End Basil Pesto


- 2 big bunches of basil
- 4 cloves of garlic
- 1 c. toasted pine nuts, walnuts, or other nut of your choosing
- salt
-  pepper
- olive oil

Combine the basil, nuts and garlic in a food processor.  Pulse until fully chopped.  Turn the machine back on and slowly stream in olive oil just until a paste is formed.  You don't want this to be soupy, which is a mistake that is commonly made.  Season with salt and pepper.  Spoon in to ice cube trays and freeze before storing.

When you take a cube out this winter, you can put it directly into a sautee pan.  No thawing necessary.