You might be facing an abundance of basil around now, either in your own garden or at farmers’ markets. We’re still a bit away from that stage here in The Little Snowball, but when it’s local and fresh I buy an armful, some for now and some for later.
How much later? A grower gave me a tip last summer for freezing basil: wash and dry it, put the leaves between sheets of wax paper, freeze them, then transfer to freezer storage bags for up to six months. It darkens when frozen but the flavor and aroma remain. You can also put chopped basil into ice cube trays, fill with water, freeze and then toss a cube or two into soups or sauces. And it’s a natural for infusing oil or vinegar for salads.
This versatile herb is a member of the mint family with about forty varieties ranging from the familiar green to a vivid purple. Because it’s so often used in red sauces, I tend to think of it as an Italian herb, but in fact it was first cultivated in Asia and India more than 5,000 years ago. It’s best stored outside the fridge, stems in water.
A favorite use for basil is pesto, which freezes beautifully as long as the grated cheese is added after it has defrosted; most cheeses aren’t happy in the freezer. I like chilled pasta with pesto, reminscent of the ubiquitous shells and pesto of the 1980’s but not at all like the gluey mess that has found its way to salad bars everywhere. I update it with whole wheat pasta and garnish it with a chiffonade of basil. (Link will take you to a how-to.) Pesto is also quite good thinly-spread on pizza dough in place of tomato sauce and on baguette slices with diced tomato for a colorful, bruschetta-like appetizer.
This is the recipe I’ve used for years. It’s from David Rosengarten, who had a show called Taste on the Food Network back in the good old days. He also has a cookbook by the same name.
David Rosengarten’s Pesto
1 cup basil leaves, carefully stemmed, firmly packed
2 tablespoons pine nuts *
2 teaspoons minced garlic
6 tablespoons Ligurian or Provencal olive oil **
2 teaspoons freshly-grated Parmesan cheese, firmly packed
2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed
* ella’s note: Pine nuts, also called pignolia nuts, are available in bulk as well as in tiny, overpriced jars of pignoli of dubious freshness. If you can’t find them in bulk (try a health food store if your supermarket doesn’t have them), use walnuts. It won’t taste the same but I feel that strongly about the jarred stuff.
** ella’s note: I’m not anal about origin, as long as it’s a really good-quality extra-virgin.
Wash and dry basil well. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste. With motor running, add olive oil in a thin stream. Scrape pesto into a bowl (it will still be fairly grainy).
Add cheeses and mix well. Adjust seasoning with salt. If pesto is too thick, add some more olive oil; some oil should appear around edges.
Yield: 2/3 Cup
NOTES : Can be frozen for months if the cheese is left out, then added when pesto is thawed and used.
Source: David Rosengarten
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Thanks for the freezing tips. I love making homemade pesto, one of my favorites. Can’t always use the fresh basil right away, and I didn’t know about freezing them in the wax paper.
Also, didn’t think about omitting the cheese before freezing . . . I know the store bought fresh stuff, say from Whole Foods, they say you can freeze; I suppose the flavor is much fresher to keep the cheese out and add later.
I also like to pop an organic whole grain pita bread in the oven, toast it, spread the pesto on top, add a little extra cheese (mozzerela is good), and then flash broil, just so stuff starts to bubble. Not too much, so the basil isn’t burnt. Take it out, and add some fresh veggies on top: nice fresh sliced tomatoes, chopped romaine, even a few fresh black olives, if they are on hand. This is a great alternative to the pizza crust for singles.
I like the walnuts, too. Since I tend to have organic walnuts on hand, it usually means I don’t have to make a special trip for fresh pignolis.
I love spread fresh pesto on whole grain toast, as it makes a great alternative to other fats–the olive oil and nuts being preferable to butter and such. Basil and garlic are uber healthy, another bonus.
Thanks for this entry.
No, thank YOU for the great ideas! I’m sure I’m not the only one who will benefit from them. Your pita idea is right in line with my pizza use. Yum. Will try yours.
Cheese in the freezer – it’s both texure and taste. I will, from time to time, vacuum seal a chunk of parm and freeze it, but no other cheese and not even parm when it’s grated. Instead of a chunk’s six exposed surfaces, each grated bit is vulnerable. And if’s a true Parm-Regg it’ll never see the inside of a freezer.
Someone told me once he couldn’t tell the difference re: fresh vs frozen. I asked him to please work on his palate. I think he lasted two dates.
Totally agree about garlic and basil; I’m posting an orzo salad tomorrow that uses basil. You might like it.
Thanks again for the tips!