Preserving Sweet Basil Pesto

Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
We have had a wonderful Basil harvest this year and I just couldn't let all that fabulous basil go to waste. We always dry some of our basil to use in recipes, and usually have pesto on hand. This year I decided to freeze some of my sweet basil pesto. This is a delicious recipe that I have used for years to make my pesto and I use the pesto in many of my Italian recipes. This recipe is so easy to make and uses just a few ingredients. I place it in 1/2 cup containers, which is perfect for most recipes. This can be used for up to 6 months after freezing.

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Preserving Sweet Basil Pesto at Miz Helen's Country Cottage

How To Make Sweet Basil Pesto and Freeze It

Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
We have had a herb garden here at the cottage for a very long time, then I grow some of my favorite herbs that I use a lot in a small raised kitchen garden. The harvest today comes from our larger herb garden. You might enjoy our series From The Garden Gate, What About All Those Herbs: Part OneHow About All Those Herbs: Part TwoWhat About All Those Herbs: Part Three.
Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
I make this recipe in small batches, I have tried it in larger batches and it doesn't turn out as good. One batch fits perfect in my little mini food processor, which I love! I just load the basil, garlic, pine nuts and other seasons and soon we have Sweet Basil Pesto!
Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
Put the top on and start streaming olive oil and it does the magic! I chop it until its fine, then I puree it until it reaches the consistency that I want.
Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
A perfect consistency for my pesto.
Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
Pour into a 1/2 cup container. Place into the refrigerator until cold, 
then freeze up to 6 months. The recipe makes 2-1/2 cups.

The Recipe
Yield: 2-1/2 cups
Author: Miz Helen's Kitchen
Preserving Sweet Basil Pesto

Preserving Sweet Basil Pesto

We preserve this delicious sweet basil pesto in the freezer for up to 6 months. This recipe is very flavorful and a great addition to Italian recipes.

Ingredients

Recipe Ingredients
  • 2 cups fresh sweet basil
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Pecorino & Parmesan Cheese, grated

Instructions

To Prepare The Pesto
  1. Place the garlic, basil, and pine nuts into a food processor.
  2. Chop until it is all chopped, then begin to pulse as you stream the olive oil into the mix.
  3. After the olive oil has been added and the pesto is thick, add the cheese and pulse a couple of times to make sure it is mixed.
  4. Salt and pepper the mix.
  5. Add the pesto into clean 1/2 cup containers.
  6. Refrigerate until cold, then freeze for up to 6 months. 



Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
I had enough sweet basil from my harvest to make 15 2-1/2 cup servings. 3 stems of basil sells for $3.25 in the super market, and 1 small jar sells for $3.75. My seeds cost me less than $3.00. This is the 3rd time this summer that I have harvested the sweet basil. Just look at the money I have saved for this delicious product. 
Preserving Sweet Basil Pesto at Miz Helen's Country Cottage
Thanks so much for stopping by the garden gate for a tour of our herb garden and helping us out in the kitchen making this delicious Sweet Basil Pesto. We will be enjoying our pesto in Italian recipes all winter. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


Comments

  1. I used to freeze our basil pesto too so we could enjoy that goodness in the winter.

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  2. I've never added cheese to my pesto before, but I love this idea!! It sounds delicious, thank you for sharing your recipe!

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  3. How lovely to have your delicious homemade pesto with homegrown basil on hand in the freezer, Miz Helen. Your basil looks amazing. Thank you for sharing your recipe and instructions for preserving the bounty you have created!

    Thank you for sharing and for being a part of the Hearth and Soul Link Party Community. I’m featuring this post at the party which goes live on Sunday this week. Hope to ‘see’ you there! Take care and I hope you have a lovely weekend.

    ReplyDelete
  4. I just love preserving the fruits of my garden. This is my first year with real garden. I must say it's been a learning year. There are many things all do different in the Spring! Thanks for sharing at the What's for Dinner party. Hope to see you again tomorrow!

    ReplyDelete

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