Before the Snow Flies

There are a few things I like to do each fall before the snow flies. One is make and freeze Pesto. Here is my favorite basic recipe and some photos. A couple things - you can modify things like what kind of cheese you use and what kind of nuts you use - it changes the flavor and the consistency a little. The BEST way I've found to freeze it is to put it in old fashioned ice cube trays to freeze then store it in ziploc bags or a freezer container. You can then take out how ever many cubes you need for your recipe or to use for bread dip etc. I love to add a cube of pesto to bottled spaghetti sauce to intensify the flavor. And since I love intense flavor - I use romano and parmesan cheese in mine - you can do only parmesan if you like it a bit milder.

Pesto
2 cups fresh basil leaves washed well (I fill my 12 cup cuisinart bowl)
3-6 cloves of garlic (I usually go with 4-5, I like it strong)
1/2 cup grated Romano Cheese
1/2 cup grated Parmesan Cheese
1/2 cup pine nuts
1/2 - 2/3 cup olive oil

 Fill cuisinart bowl with basil and garlic, chop well.

Add the pine nuts and again chop well.

Add the cheeses and chop well. 

Give it a good dash of sea salt and some cracked pepper. Slowly add the olive oil while it is on until you have a creamy but not runny consistency

You want it to stay in the ice cube tray so want it to have substance.
Cover well and freeze immediately. Store in a freezer container or ziploc bag. This makes it so easy to take out what you need all winter long for your favorite recipe or a taste of summer!
Enjoy~