Staple for any fridge and freezer! Learn how to use and preserve basil, garlic scapes and carrot tops you will get throughout the season. There is nothing like enjoying freshly made pesto out of the garden in high summer. Using that same pesto out of the freezer in the winter is definitely a close second.
Place basil and pine nuts, or carrot tops and cashews, or garlic scapes and pistachios in a blender
Add exta virgin olive oil and your favorite parmesan cheese
Enjoy immediately on cooled pasta
Freeze in parchment paper lined cupcake tin OR ice cube tray-place frozen pesto in ziplock bag after freezing and enjoy all winter!
1 bunch of basil, or carrot tops, or garlic scapes
2 garlic cloves (skip for garlic scape pesto)
1/2 cup pine nuts, or cashews, or pistachios
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese