Are you in a rush to do something with your herbs before the first freeze arrives? I mass harvest all of my outdoor herbs before the first freeze hits and kills off many of my plants. I dry many of my herbs to use throughout the year. I also freeze some of my herbs. However, when I have a lot of herbs that I want to preserve quickly, I use them to make Pesto Sauce.
You can use up and preserve a large quantity of herbs by using them in a sauce or dressing. In the fall I make multiple batches of pesto and freeze it so that we can enjoy this summer-time treat while watching the snowfall. While Pesto Sauce is usually made with basil, you can feel free to add other herbs to create your own uniquely flavored pesto sauce.
Even if you didn’t grow an herb garden this year, you can make Pesto sauce with fresh herbs when your local grocery store has a sale on fresh basil.
Homemade Pesto Sauce Recipe
Ingredients:
- 2 cups packed basil leaves (clean and dried)
- 1/4 cup pine nuts or walnuts
- 1/4 cup Parmesan cheese, grated
- 1/4 cup olive oil
- 2 – 3 cloves garlic
- 1 tablespoon diced onion
- 1/16 teaspoon seasoned salt (How to make Seasoned Salt)
Directions:
- Add nuts, garlic, oil, grated cheese, onion, and seasoned salt to a food processor or blender. Blend until smooth.
- Add basil and mix until smooth.
- Use as called for in recipes.
Uses for Homemade Pesto Sauce
You can serve your pesto sauce over pasta. I think it is especially good over tortellini. Just cook the tortellini or pasta of your choice according to the package directions. Drain the pasta when it is done cooking and then return to pot. Add the pesto sauce to the pasta, toss to coat and cook over a medium flame for 3 – 4 minute or until the pesto sauce is heated through.
You can serve Pesto sauce on bruschetta. Toast or broil bread until browned. Spread pesto over bread slices and top with mozzarella cheese. Broil for 2- 4 minutes or until the pesto is heated and the cheese is melted.
You can serve pesto sauce over meat. Heat pesto sauce and serve it over cooked chicken breasts.
You can use pesto sauce to coat a pasta salad. Pesto sauce makes a delicious alternative to salad dressing on pasta salads. You can use it on cold pasta salads or warm pasta salads.
Use pesto sauce in place of pizza sauce to make a tasty pizza for those who don’t like tomatoes.
How to Freeze Pesto Sauce
Freeze pesto sauce in usable quantities in a lidded container or plastic bag. I like to freeze some of my pesto sauce in 1/2 cup containers because that is the perfect amount of sauce for covering a pizza. I also freeze it in 1 cup portions to use over pasta. It can remain frozen for up to 9 months. Thaw in the refrigerator overnight before using.
- 2 cups packed basil leaves (clean and dried)
- ¼ cup pine nuts or walnuts
- ¼ cup Parmesan cheese, grated
- ¼ cup olive oil
- 2 - 3 cloves garlic
- 1 tablespoon diced onion
- 1/16 teaspoon seasoned salt
- Add nuts, garlic, oil, grated cheese, onion, and seasoned salt to a food processor or blender. Blend until smooth.
- Add basil and mix until smooth.
Kimber says
What is the salt seasoned with?
Alea Milham says
Here is how to make seasoned salt: https://premeditatedleftovers.com/recipes-cooking-tips/how-to-make-a-substitute-for-herbamare-at-home-seasoned-salt-recipe/
Patty says
Really deliciousus.
Emily says
Just made it. Delicious!!
Amber Kay says
You can add walnuts or cashew nuts to the pine nuts to make a little less expensive and also sun dried tomatoes add another flavour to the pesto which is nice for a change.
Meagan | LifeOutsideOfTexas.com says
When I made this as the recipe called, it had a very woody/leafy flavor. I think it just might have been our basil. I’m not sure. My husband still liked it. I added more cheese and salt and then let it sit in the fridge overnight and after that it was very delicious!
I’m not giving up on your recipe. I’ll definitely try it again with a new batch of basil and see if that helps. Otherwise, it’s a great base recipe! Thank you!!