Kitchen Hip Tip - Freezing Pesto

It got cold in New York last week and I had to conceed that autumn really is here. I took all my sweaters out of storage, turned the heat on, and clipped all the lemon verbena from the box on the deck to dry it out for tea in winter (feeling very DIY right now...).

And a friend of mine with a very, very large and hearty outdoor basil plant decided it was time to slaughter it before the weather did first.  Since I seem to be something of a halfway house for wayward, uprooted foods, she brought this mass of basil here, to me.  Why? To make pesto, of course.

I hauled out my tried-and-true pesto recipe, doubled it, and added a cup of parm—which was left out originally for my non-cheese eating husband.  As with anything that has so few ingredients, the number one “trick” is to use the best.  Of everything.  For pesto, that means really fresh basil and the best olive oil you have.  It also means high-quality pine nuts (never, EVER buy pine nuts from China) that have been well toasted until they’re fragrant and golden.  Some real Parmigiano-Reggiano, and some super-sticky fresh garlic (garlic is soooo good right now) and you’re off to the races. 

And here’s where the Kitchen Hip Tip comes in:  freeze it!  Freeze that glorious, green, assertively warm-weather goodness for a chilly night in February.  Pesto freezes marvelously.  And I love to freeze it in ice-cube trays (like I do homemade concentrated stocks, tomato paste, compound butters, etc.) so that I have little bricks ready whenever I need just a touch of something bright or deep.  Spoon your ingredient X into your trays, cover with plastic wrap, and then, ideally, pop them out once they're frozen, wrap them, and label them...you know...when you're feeling industrious. 

Pesto is fabulous dotted over the top of soups, smeared into sandwiches, or spooned over a blistering-hot steak.  I love these silicone trays that the fantastic Jim Meehan introduced me to; they make gorgeous ice cubes, but they’re also incredibly handy for freezing other things.  (Maybe buy red ones for ice, blue for everything else?)  They hold a perfect two tablespoon’s worth.  Brilliant…just like the flavor of basil in winter.

Indian Summer Pesto for Freezing

10 cups basil leaves, packed

1 1/2 cups good extra-virgin olive oil

1 cup toasted pine nuts

1 cup freshly-grated Parmigiano Reggiano

5 to 6 large garlic cloves

Salt, to taste

Freshly ground pepper, to taste

Into the food processor, add first five ingredients and pulse until a coarse puree forms.  Season to taste with salt and pepper. 

Comments

[Ann]

My farmer's market was having a basil fire sale this weekend -- 10 bunches for $10. I only bought two, but I still think I might need to break out the ice cube trays. Thanks for the tip!

[Laura Dembowski]

I live in Southeaster Michigan where it has also gotten very chilly, though I'm still hoping for a warm up, but I have resisted turning on the heat so far. It has called for some serious will power. I love pesto and think freezing it is a great idea and way to make summer last all winter.

[PS]

I know first hand about the chinese pine nuts. I have not eaten a pine nut in 3 years. I miss them! Where do you suggest getting them to be sure they are the real thing and definitely won't give me that awful "pine mouth"?

[Dana]

I never understand the love affair with freezing in ice cube trays. They are so annoying to clean out! I use an ice cream scoop, plop portions on a parchment-lined cookie sheet, pop it in to freeze, then dump them in a freezer bag. I have all different sizes for whatever I'm portioning. I did the same with baby food.