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!
How to make
You will receive an abundance of basil, garlic scapes and carrot tops. Do your winter self a favor and freeze some of the summer goodness.
This is a quick reference to make basil, carrot tops, or garlic scapes into fresh, delicious pesto!
You will need to buy pine nuts, cashews and/or pistachios depending on the types of pestos you would like to enjoy.
Extra virgin olive oil is the base of this dressing since it is lighter than regular cooking olive oil.
Parmesan cheese is a staple in our home...any will do.
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