Freezer Pesto - Your Health Matters Recipe

Our summer garden this year was filled with lots of basil as they are a great companion plant for tomatoes and peppers. After learning that and lucking up on discounted herbs at my favorite greenhouse, I planted as much as I could to help repel pests. The aroma confuses the hungry insects that would otherwise target pepper and tomatoes. So we ended up with a bumper crop of basil. My first thought was that I needed to make some pesto and pressure can it. But I quickly learned from my google friend that you can not safely pressure can pesto at home. So how do they make it shelf stable for purchase at the grocery? Preservatives! And even with their added preservatives, you may notice that store bought pesto doesn't keep well after opening, even when it is refrigerated. I was totally disappointed until I found a recipe for freezer pesto! 
Ingredients:

• 2-2 1/2 cups of fresh basil leaves
• 2-3 cloves of fresh garlic
• 1/2 cup shredded parmesan cheese
• 1/4 cup sliced almonds (my substitute for pine nuts)
• Good quality olive oil - approximately 2 cups, add until the consistency you want
• salt and pepper to taste

I combine all the ingredients in a Nutribullet blender and then spoon the pesto into a silicone muffin mold. Put the pesto in the freezer 4-6 hours or overnight, then pop them out and into a freezer bag or freezer-safe container and store in the freezer until ready for use. These pesto pops are perfect for seasoning pasta, veggies like zucchini and squash, soups and pizza. The best part is that you can enjoy the fresh taste of summer year round knowing there are no preservatives added to your diet! You can listen to the recent episode of Your Health Matters for more about preserving and canning fresh veggies from the garden at the link below:

YHM Episode_16 August 18 2025 Preserving and Canning Healthy Foods
File Size:	30026 kb
File Type:	mp3

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