Saturday, July 30, 2011

Pesto... Presto!

Fresh basil, thyme, rosemary, and flat leave parsley from the garden rinsed and dried.

Toss in food processor with several peeled cloves of garlic, and bits of good Parmigiano Reggiano cheese..

Blend, then drizzle in extra virgin olive oil, and a season with salt and pepper. Blend again until evenly chopped..

Viola- pesto!! Spoon into an ice cube tray, cover, and freeze until firm. Empty into freezer bag or tupperware with lid and store in the freezer.

These pesto pops are awesome in the winter when garden fresh herbs don't exist, and on days when you are short on time, but need a fresh and flavorful finish.

Great for tossing in your marinara sauce (jarred or homemade), combined with lemon juice and hot sauce as an amazing marinade for meat or fish, or just add straight to a pot of cooked and drained noodles, toss in capers, cheese, and some balsamic vinegar for a fast and fresh side dish.

Warning: four cups of fresh herbs only yields about 10 ice cubes. So don't be disappointed. Each little cube packs a fresh flavor punch!

1 comment:

  1. What an amazing idea...... Cube and freeze your fresh herbs.... seriously, get this girl a cooking show already!!!!