|
As for your question, "pesto base" is what you can freeze - specifically, the basil, olive oil, and garlic. You NEVER add cheese or nuts before freezing!!! The base is good for at least a year if it is kept frozen solid.
Anyway, you can do this entirely in a blender but it is a bit tedious that way. I use a food processor to shred the basil and a blender to mix the pesto base. We have a prolific patch of basil this year so what I'm describing should be kept in the context of SEVERAL large bowls of fresh-clipped basil. It scales to whatever amount you have. If you don't grow basil, don't bother - it is way too expensive to use what little they sell in the stores for too much money. Basil grows like a weed so plant your own. If you don't grow your own, buy the pre-made stuff in a tub.
The food processor should have nothing but basil put into it. Fill the chamber loosely but completely with the chopper thing in the bottom. Pulse it to chop it finely but you don't need to pulverize it - that's the blender's job. Transfer it to the blender and add enough oil to allow the blender to do something. It doesn't have to be perfect, just something. Repeat this until you've got an actual "blend" going (whirlpool). Then you can start adding garlic. This is to taste, obviously. I just slice it about 1/8 inch thick and let the blender do the rest. You have to add oil as needed.
Again, there is no "recipe" here. When you store pesto in the refrigerator, you cover it in olive oil to preserve it. Air is the enemy of chopped basil. You can always skim off excess oil and it will accumulate at the top while in storage. All of this is by eye and by taste.
I had enough basil to completely fill a blender - almost to the top. When you are done, transfer small portions into FREEZER zip-lock bags and fold like a dime dope bag to get all of the air out before sealing. It will keep in the freezer for up to a year, maybe more - we always run out before then. When you want to use a bag, defrost it fully (on the table, not the microwave or hot water) and then treat as what is left in the blender right now.
When you've got the amount you want to finish in the blender, add pine nuts and chop completely. Keep in mind that they have a very strong flavor. You can always add a few more, but you can't take them back out. Use fresh block parmesan, not the pre-grated shit. Cut it into 1/2" or smaller cubes and add it to the blender. Again, how much is a matter of taste. You can always add more.
I use mason jars to store the leftover. Tap it down to let the oil rise and add enough to cover the surface before putting on the lid. It will keep in the fridge for a long time if treated well, but it doesn't survive long enough for me to say how long that would be.
Enjoy!
|
Printer-friendly format
Email this thread to a friend
Bookmark this thread
(1000+ posts)
Send PM |
Profile |
Ignore
