As summer time is almost over (technically – the weather here will feel like summer for a while!), it is time to think about harvesting backyard produce. Tomatoes and basil are two common garden items around here this time of year, and in August people tend to have an abundance of the two.
I have 2 basil plants that needed some love, so I decided to make pesto and freeze it for future pasta dishes. Traditional pesto is usually made with pine nuts, or sometimes walnuts – I had pecans, so I made it with pecans! Ingredients in many dishes are flexible to some degree – use what you have on hand!
We had this with chicken, broccoli, parmesan pasta, and I was also able to freeze several meals-worth of pesto. I portioned it into ice cube trays, and froze them. Once frozen I popped them out and am storing them in my freezer in a quart size freezer bag.
Next time I make pasta for Todd and I, I’m thinking it will take about 3 ice cubes worth, along with a little water (pasta water), for a sauce. Easy, healthy, and fresh!