basil pesto

It’s Fall and I have to cut my basil back before the frost. I make up a huge batch and then freeze it in an ice cube tray for later use.  Just empty the frozen cubes into a freezer bag and use as individual portions.


  • 2 cups of packed basil leaves, stems removed
  • 1 tsp capers
  • ¼ cup Kalamata Olives, pits removed
  • 1/2 teaspoon salt
  • 4 garlic cloves, skins on
  • 1/2 cup extra virgin olive oil

Combine all ingredients in a food processor. Remove the mixture from the processor.   If you are planning to store the pesto for later use, fill an ice cube tray with the pesto and then freeze.   When fully frozen, empty into a Ziploc bag and store in the freezer for later use.


When ready to serve, simply thaw out a cube or two, toss with pasta and add parmesan and toasted pine nuts to the dish!