Damson Cottage Garden

Hey Pesto

It’s time to get harvesting your basil. It’s getting too cold in the garden for the basil to grow anymore. We harvest all of ours in one go and make this incredible pesto to freeze in ice cube trays. Homemade pesto is stonger than the jarred variety – the salty parmesan and the pine nuts mixed with the fresh basil make it an Italian classic. Brilliant to mix with pasta and mixed veg for an easy week-day dinner.

To make homemade pesto you need a mixing bowl full of basil, 150g pine nuts, 150g grated parmesan, 250ml olive oil, a pinch of salt and pepper and a squeeze of lemon.

Homemade, homegrown pesto

Warm the pine nuts in a dry pan until they are lightly toasted. Throw everything into a food processor and whizz up – check the taste and consistency and add extra salt, pepper, lemon juice or oil as needed! Freeze in ice cube trays.

Make pesto

Freezing pesto

After the pesto cubes have frozen, transfer to freezer bags. Just defrost a couple of cubes when you fancy some tasty pasta packed with preserved sunshine! Jane

4 Responses to Hey Pesto

  1. Greenfingers says:

    Home made pesto is the besto

    • admin says:

      :) Jane

  2. Claire says:

    I lived in italy for a year and we made our pesto, you have inspired me to do it again now I’m back in the uk

    • admin says:

      Thanks Claire, Thats so lovely to hear :) Bring on summer again, Jane

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