I had purchased fresh basil to prepare a couple of dishes. When I realized that there was still a good amount left over, I didn’t want it to go to waste so I decided to make some pesto with it.
Several reviewers in the recipe I found suggested freezing the fresh pesto in an ice cube tray if it wasn’t going to be consumed right away. This turned out to be quite convenient when I was looking to throw together a quick meal one night.
While heating some of my frozen pesto cubes, I poached a diced chicken cutlet in some vegetable broth and cooked some Ronzoni’s Perciatelli. I mixed everything together and voilà, dinner was ready. That pesto certainly did come in handy and it added wonderful flavor to the dish!
Here is the original recipe: http://www.food.com/recipe/pesto-49909
2 cups packed homegrown basil (or fresh as you can)
1/2 cup toasted pine nuts, cooled
1 cup grated parmesan cheese (either or both) or 1 cup romano cheese (either or both)
3 cloves crushed garlic
1/4-1/2 cup olive oil, depending on how creamy you want it
1 Put into a food processor first 4 ingredients. Pulse to blend.
2 Slowly add oil through feed tube to make a nice paste.