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With cold air moving in, it's time to take care of all the basil I have growing in my garden. Basil is so cold sensitive, and I'd hate to loose an opportunity to preserve a summer treat to enjoy when the snow is flying. Just a few weeks ago, I trimmed the whole works back and made my first batch of pesto to freeze, but it's come back with gusto.
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I've got about a half dozen plants--most of them in the vegetable garden and one in a pot by the back door for quick snipping while I'm cooking. Once I've cut the plants back, I pick of the best leaves and throw them in the food processor. Having perfected this over the years, my own preference is to use the fresh basil,
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toasted pine nuts, a little salt and pepper, and then the olive oil drizzled in with the processor running. I have the best luck with saving the addition of garlic and parmesan just as I'm about to use it in my recipe.
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The next step is to get out that kitchen gadget from our past--the ice cube tray. (It's like trying to explain to someone under 25 what a typewriter was.) I spread the pesto evenly into the tray and pop it inot the freezer. Then once it's frozen, the individual pesto cubes can be stored in a freezer bag, or I prefer an canning jar to keep them from getting too beat up.
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Then come this winter, just thaw a few out for pasta or a panini spread or throw a couple cubes in a pot of vegetable soup. But please, save a little of the fresh to enjoy on a plate of pasta as a reward for your effort.