It’s late August. Putting food up for winter is in full swing so it’s been a challenge to get to my computer to post. I thought I’d share with you the summer food I’m putting up for winter meals. With the heat wave we’ve had, my basil is growing like it’s on steroids. Many batches of this Freezer Fresh Dairy Free Pesto go into our freezer every year. And because I have so much basil, I make it in large batches at a time and freeze it in ice cube trays. This recipe freezes great. It tastes so fresh when thawed. Unlike some pesto recipes, it pops out of the ice cube trays with ease.
Putting summer food up for winter use, is one way to eat healthy more affordably. Buy a large quantity of your favorite fruits and veggies in season (they are cheaper and tastier when in season) or better yet grow your own. Choose a method of preservation that works for you and your family and put it up. Try freezing first because that’s the easiest. Then when you’re feeling adventurous try pickling, drying or canning.
Just imagine how nice it will be in mid winter, to pull pesto out for thawing and use served to top a frittata, toss with zucchini noodles or pasta with meatballs, use in place of tomato sauce on pizza crust, bake on chicken, season butter or mayonnaise with pesto, and add to soups and dressings. The list is endless. What’s your favorite way to eat pesto?
More food preserving recipes are coming. I hope they’re helping you eat healthier, more deliciously, and more affordably.
I’m off and running. Gotta put up more stuff. ‘Tis the season!
Freezer Fresh Dairy Free Pesto
3 cups packed fresh basil leaves (rinsed and dried)
3 tablespoons minced fresh garlic
2 tablespoon fresh lemon juice
6 tablespoons pine nuts
1/2 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
Combine all ingredients in a food processor and blend until smooth. Freeze, covered in 1 – 2 tablespoon quantities in an ice cube tray. When solid, pop out and store in a freezer bag.