Fit Fare

If you’ve been trolling the blogosphere lately, then you know that food bloggers everywhere are roasting and canning and preserving summer produce for the winter. Who can blame them? Come January, they’ll be noshing on summer corn and tomatoes, which is a real perk when it’s 15 degrees outside. I know what I’ll be enjoying in January (even though my temps will be around 60 degrees): pesto.

Now is the time to snip those basil leaves off of your plants, whip up some pesto, and freeze it. That way, you’ll still be eating local even if you can’t get to a farmers’ market during the winter months.

Most cooks have different methods of making and freezing pesto. Some rinse the basil leaves first while others swear it will turn them brown; some omit the cheese before freezing while others omit the garlic.

There is no magic formula; however, after years of making and freezing pesto, I have settled on a few tricks that work for me. I hope they work for you too.

How to prepare the basil:

*Snip basil leaves from the plant and trim stalks.
*Brush leaves with dampened paper towel to remove any dirt.
*If leaves are very dirty, then submerge in a bowl of cool water and spin dry in a salad spinner.

Tips for making the pesto:
*Sautéing the garlic before adding it to the processor will impart a mellower, savory flavor and make it less pungent when defrosted later.
*Sauté the pine nuts for a more intensified nutty flavor.
*Use fresh Parmesan cheese instead of canned for a more authentic flavor.
*Use a high quality extra virgin olive oil for a cleaner flavor.

How to freeze pesto:
*Ice cube trays are ideal for freezing pesto. I like to coat the tray with cooking spray before pouring the pesto inside; that way the frozen pesto just pops out of the tray later.
*Whether you use an ice cube tray or small plastic containers, leave a little extra space on top of the pesto for it to expand in the freezer.
*To keep your pesto green, drizzle some olive oil on top of it. This prevents the oxidation process from turning it brown.
*Cover the pesto with plastic wrap and freeze for a least 2 hours or overnight. Once frozen, release from tray and place in a resealable Ziploc freezer bag for future use.
*No ice cube trays? No problem. Using an ice cream scooper or measuring cup, place scoops of pesto on a parchment-lined baking sheet and freeze for at least 2 hours or overnight. Store the same way as described above. Keep pesto in freezer for up to 6 months.

Ways to defrost pesto:
*Let thaw on countertop for about 30 minutes.
*Defrost in the microwave at 20 second intervals to prevent “cooking.”
*Place directly into hot food, such as soup.

Basic Basil Pesto
Yields about 3/4-1 cup

1 tsp extra virgin olive oil
2 garlic cloves, coarsely chopped
2 Tbsp toasted pine nuts
2 cups firmly packed basil leaves
1/4 cup grated Parmesan cheese
3 Tbsp warm water
3 Tbsp extra virgin olive oil
Salt and a couple of shakes of crushed red pepper

Heat 1 tsp olive oil in a small skillet over low heat. Add garlic, and heat through until slightly golden (about 2-3 minutes). Add to food processor.

In same pan, add pinenuts, and toast 1-2 minutes, until golden; add to food processor.

Add basil leaves, cheese, water, salt and pepper to food processor. Pour olive oil though processor chute (or add to other ingredients if unable), and process until smooth. Use immediately or freeze.

This is Part I of a two part series on pesto. Next time: Delicious Dishes with Pesto.