In my herb garden, basil has been growing like crazy! We use a little bit in salads and with tomatoes, but I was thinking that by the end of the season, I should make some pesto.
But then we were at a farmers market, and they were selling these huge bunches of basil for $3.00! So I figured, why not make it now!
I plucked and washed all of the leaves.
I wasn’t sure if the kids would like the strong basil taste, so I read online that you can make it a little milder by adding spinach, so I decided to try that. Also, I am not a big fan of pine nuts, so I left those out too. So, in our little blender, I put about 1/3 basil leaves and 2/3 spinach leaves.
I had to add some more oil to get the blender going and get everything to blend properly, but once it was moving, I kept adding handfuls of spinach and basil. It doesn’t look like the most appetizing food I have ever made, but it smells and tastes fantastic!
I searched and searched online to try to find a way to preserve pesto, or seal it in jars, but because it isn’t cooked, I couldn’t find any other way other than freezing it. It will keep about a week in the fridge, but the only way you can keep it for longer is to freeze it.
So, I spooned it into little salad dressing containers, and sprinkled a bit of cheese on the top, and popped them into the freezer.