I’ve made classic basil pesto (basil, garlic, walnuts, olive oil, salt, blender, done) and frozen it in 1/4 c mason jars for years now. Put 12-15 in the freezer and we’re in pesto until it’s basil season at the farmers market again!
Just freeze them with the lids off to prevent cracking the glass! (And I wish it made the freezer cute... it mostly looks full and utilitarian (or in need of defrosting)!
Can’t wait to try this. I want to share a product with our BM friends: balsamic vinegar blends by Bema and Pa’s. The shipping is slow because they are very small but it’s worth the wait. My favorites are Habanero reduction vinegar and Italian herb reduction. It’s so good that you don’t need olive oil! Seriously, drizzle this on tomatoes and you’ll be in heaven.
Everytime I try one of your recipes - I may have an unhealthy (yet also healthy) obsession with your books - I’m floored. Unfortunately I have a nut allergy. Any ideas on swaps for pesto and other vegan recipes that call for nuts? I’ve heard pumpkin seeds but I’m asking the experts (you) instead. Please and thank you.
Thanks for the love ❤️ Sesame seeds, pumpkin seeds, and sunflower seeds are all great subs. I really like sunflower seeds when my pesto has lots of cilantro or dill. Im moving towards using less nuts overall so watch for that!
Made this last night and it was delish. As I was painstakingly taking the leaves off the stems, I wondered if I could just throw the whole lot in and save myself a fuck ton of time, or would it dilute the flavour?
Cilantro stems can get tossed right in with gusto but with basil I try to avoid the main stem but all the offshoots with the leaves are fine to throw in
I've got a metric-f*ck ton of garlic scapes, so I'm throwing them in as well.
1. Im jealous 2. you fucking should
Mentally I'm 13 so I have to ask, does that say deez for deez nuts or what am I missing?
I'm so sorry
Mentally I’m 13 and absolutely meant “deez nuts” because everyone needs a chuckle when they’re digging through the freezer
I’ve made classic basil pesto (basil, garlic, walnuts, olive oil, salt, blender, done) and frozen it in 1/4 c mason jars for years now. Put 12-15 in the freezer and we’re in pesto until it’s basil season at the farmers market again!
I love the idea of using the little mason jars! Must make the freezer look cute too lol
Just freeze them with the lids off to prevent cracking the glass! (And I wish it made the freezer cute... it mostly looks full and utilitarian (or in need of defrosting)!
Can’t wait to try this. I want to share a product with our BM friends: balsamic vinegar blends by Bema and Pa’s. The shipping is slow because they are very small but it’s worth the wait. My favorites are Habanero reduction vinegar and Italian herb reduction. It’s so good that you don’t need olive oil! Seriously, drizzle this on tomatoes and you’ll be in heaven.
Ohhhhh man. Sounds like the perfect edition to my summer pantry
Sharing link. Seriously, take a look at these beauties.
https://bemaandpas.com/
Everytime I try one of your recipes - I may have an unhealthy (yet also healthy) obsession with your books - I’m floored. Unfortunately I have a nut allergy. Any ideas on swaps for pesto and other vegan recipes that call for nuts? I’ve heard pumpkin seeds but I’m asking the experts (you) instead. Please and thank you.
Thanks for the love ❤️ Sesame seeds, pumpkin seeds, and sunflower seeds are all great subs. I really like sunflower seeds when my pesto has lots of cilantro or dill. Im moving towards using less nuts overall so watch for that!
I like to use toasted flax seeds in my pesto, the ones from Trader Joes.
now I’ve gotta try this!!!
Let us know what you think! I use cashews right now, but the flaxseeds were tasty too.
I used a mix of toasted flaxseeds and almonds this weekend and I LOVED IT. What a great suggestion. Def doing all flax next time!
I might try it again now!
it was even delicious cold the next day
Excuse me running to Trader Joe’s ✌🏻thank you! That sounds delicious!
It really is. I used to do that before I started using raw cashews, and the whole family loved it. It adds a cool toasty flavor.
Made this for dinner tonight 🤯 Absolutely delicious!!!
Made this last night and it was delish. As I was painstakingly taking the leaves off the stems, I wondered if I could just throw the whole lot in and save myself a fuck ton of time, or would it dilute the flavour?
Cilantro stems can get tossed right in with gusto but with basil I try to avoid the main stem but all the offshoots with the leaves are fine to throw in
(moving comment to proper thread 'cause I'm an idiot)
Yay for summer meals that are also freezer friendly!! Love this!!