The season for fresh basil is coming to an end, with frost predicted here tonight….
It seems as if I’ve been meeting a lot of people lately who have end-of-basil-season panic.
Some of them intended to make pesto all summer but never got around to it, for lack of time or ingredients.
Others, like me, did make some pesto, but now have more basil than they can deal with before the first frost hits.
So, I’ve been offering my stress-reducing solution for preserving that fresh basil in a hurry.
Here it is: Toss handfuls of basil leaves in the blender, add plenty of water and blend it all together in a kind of green slurry. Now fill ice cube trays with the stuff and stick them in your freezer till solid. Then take out the cubes and put them in a zip-lock plastic bag in your freezer.
So–what do you do with these things? Just drop one into a soup or sauce whenever you want some of that summery fresh-basil taste.
With that little batch of pesto I did manage to pull together, I made a pesto pizza:
There’s a great video here on Chowhound about making pesto the Italian way. I can see I’ve got a lot to learn. Maybe next summer….