|About half the basil in the garden.|
Of course, I couldn't just use an ice cube tray like many of the pesto-freezing people on Pinterest. No, I had to go and buy one of the fancy-pants Ball® Frozen Herb Starters, which are essentially a pair of summer-green, BPA-free, flexible silicone trays with snap-on lids. I first saw it at Agway when I stopped by for canning jars and pickling salt, but I ended up buying mine from Amazon because it cost less. (The exact opposite was true of the canning jars and pickling salt, by the way).
|Toasted walnuts, not pine nuts, because that's how I roll.|
I followed Ball's "Perfect Pesto" recipe, using the walnut option instead of pine nuts as I thought walnuts would taste more awesome. The whole process -- from fending off emotionally needy cats whilst harvesting the basil to plopping spoonfuls of pesto in the silicone tray -- couldn't have taken more than 20 minutes. I had a little leftover basil, because my "gently packed" cups of basil were probably not as gently packed as the recipe writers intended, which I spread over the salmon fillet I'd intended to bake for dinner. The pesto -- bright and summery -- paired well with the salmon and I'll be trying that combination again.
|Beautiful pesto salmon.|
One recipe made one tray of cubes -- that's nine cubes, each probably twice the size of a regular ice cube. The kit comes with two trays and lids, so I still have a tray to play with while the pesto freezes. Since I have a lot of chives on hand, I'm thinking chives in olive oil? Or chives in butter? Or both? Once the pesto tray frozen, I intend to decant the cubes into another container, freeing up the tray for other uses.
|Neat little rows of basiliciousness.|