3 Types of Pesto

Since beginning this blog in July, I have made 8 batches of 4 different kinds of pesto. Now, that may sound like a bit of an overkill, but I froze almost all of it and I have a feeling we’ll be quite thankful for it during the “meat-and-potato months”, i.e. winter.

I wasn’t sure if it would be possible to freeze pesto and keep the wonderful flavor and nutrients, so I did a little research. To quickly summarize for you, here were the three key take-aways I found: 1) Add a little fresh lemon juice (if the recipe doesn’t already call for it) to help keep the nice green coloring, 2) after putting your pesto in jars, cover the top with a thin layer of olive oil before freezing, and 3) eat the pesto within 6 months (so since I made these batches in July, we would need eat them by January…which won’t be a problem!).

This post will be a bit long as I’ve included all the different recipes I followed, but I figured it was just better to put them all together as a “one-stop-shop” kind of post instead of spreading them out. Enjoy!

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I didn’t get a chance to take “pretty” pictures since it all went straight into the freezer, but here are the frozen final products.


Walnut Fennel Fronds Pesto
(I doubled this recipe to make 3 pints.)

Ingredients:
1 c. toasted walnuts
3 c. packed fennel fronds
Juice of 1 lemon
2 garlic cloves
1 t. sea salt
1/2 c. good quality olive oil

Directions:
1. With a very small amount of oil, toast walnut in a pan until golden brown. (Be careful – they burn quickly!)
2. While the walnuts are cooling, add fennel fronds, garlic, salt, and lemon juice into a food processor. Plus to roughly blend.
3. Add in the walnuts and half the olive oil and blend until combined.
4. While the food processor is still running, slowly add the rest of the olive oil or until desired consistency.

(Recipe via Whole Food Bellies.)


Zucchini Basil Pesto

Ingredients:
1 c. packed fresh basil leaves
1 c. chopped zucchini (seed portion removed)
1/4 c. sunflower seeds
2 garlic cloves
1/2 c. good quality olive oil, divded
1/4 c. grated Parmesan cheese
1 t. fresh-squeezed lemon juice
1/4 t. salt
Ground black pepper

Directions:
1. Combine chopped zucchini, basil leaves, sunflower seeds, garlic and half the olive oil in a food processor. Blend until smooth.
2. Add the Parmesan cheese, lemon juice, salt, and pepper. Blend until combined.
3. While the food processor continues to blend, pour the rest of the olive oil in slowly. Blend until well combined.

(Recipe via The Wiegands.)


Garlic Scape Pesto

Ingredients:
1 c. garlic scapes, cut into pieces
10 fresh basil leaves
1/4 c. almonds (you could use pistachios, pine nuts or walnuts)
1/4 c. grated Parmesan cheese
Salt and white pepper, to taste
1/2 c. good quality olive oil

Directions:
1. In a food processor, combine basil leaves, garlic scapes, and almonds. Pulse until well chopped.
2. Add the Parmesan cheese, salt and white pepper (to taste). Pulse.
3. While the food processor is still running, slowly add the olive oil until desired consistency.

(Recipe via Cravings of a Lunatic.)

 

 

 

 

 

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