Two in one day

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.

PESTO!

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.)

Added the usual goodies, sans Parmesan cheese, and it is now lovingly resting in the freezer. How easy is that?

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?)

Summer Pesto

• One bunch of Basil
• One bag of Arugula
• 3/4 cup of Pine Nuts (toasted or not…)
• 4 cloves of Garlic (or to taste)
• Salt/Pepper
• approx 1/2 cup of Olive Oil

You know the drill…blanch, drain, food process, freeze, enjoy!