I know, I know, unbelievable, right?
Well, there is a method to the madness…another Wednesday fast approaches which is my CSA day. I still have a bag of Basil and half a bag of Arugula left soooooooo.
A friend of me told me that she freezes hers, so I thought I’d give it a try.
First, I blanched the pesto and arugula and drained them in the colander. I then spun all the water out. (Ancient salad spinner, but well used and used often.)
Here is Martha Stewart’s version which was the basis for the recipe. However, I don’t usually measure my pesto and used only her instructions. (Which are pretty invaluable, eh?)
- One bunch of Basil
- One bag of Arugula
- 3/4 cup of Pine Nuts (toasted or not…)
- 4 cloves of Garlic (or to taste)
- approx 1/2 cup of Olive Oil
You know the drill…blanch, drain, food process, freeze, enjoy!