August is a slow month in the garden…the hot weather makes it tough to keep much growing, but we do have eggplant, peppers, chives and basil. The basil in particular was looking ragged, but a recent rain shower brought it new life, so I decided to whip up a batch of pesto for the freezer before the basil is gone for the season.
First, I picked about four cups of basil, tightly packed. I triple washed it and spun it dry.
Next, I put walnuts, garlic, salt and pepper into the food processor and pulsed it for about thirty seconds. I added the basil leaves, and with the processor running, poured in the extra virgin olive oil through the feed tube until it was all blended. I stirred in grated asiago cheese to finish it up.
Since I don’t use a lot of pesto at one time, I like to freeze it in ice cube trays. This allows me to have single pesto cubes on hand in case I need a dab to throw into minestrone or brush onto grilled chicken. After the pesto is frozen, just wiggle the tray back and forth to remove the cubes and then transfer to a freezer bag. I have stored pesto this way for up to a year with good results.