Monday, September 7, 2009

Some Easy Basil Labor for Labor Day, You'll be Glad All Winter

I followed Marzipan's Recipe for Pistou: Basically Basil, Garlic and Olive Oil blended in a food processor. (It's a little lighter that regular pesto, because you omit the nuts and cheese). The smell in the kitchen as I was making this acted as a lure for the whole family. "What are you making?, Smells Good". I made a big batch, and put the pesto-like paste into mini-muffin cups, then I put them in the freezer.

Once, frozen, I ran the underside of the cups in hot water for a few seconds to release them from their molds, then laid them flat and put them back in the freezer. Now I have individual sized Pesto (er, pistou) to drop into pastas and soups all winter long.


Maria said...

Fabulous! Will try this with all the basil that grew this summer!
Thanks for the great idea!
All the best, Maria
ps. I wandered over from A Soft Place to Land... and saw your game table! What handiwork! It looks amazing!

Infarrantly Creative said...

Did you grow you own? That looks awesome. What recipes do you use it in?

marzipanmom said...

I love the muffin cups idea. I used ice cube trays lined with plastic wrap, but the muffin cups might make a better sized dollop of pesto!