Things I love about the fall:
- pumpkin
- apples
- cooler weather
- leaves changing colors
- sweaters
- knitting
- baking
Things I don’t love about the fall:
- shorter days {Speaking of which, these photos are awful. It was late. A sign of things to come?}
- less fresh herbs from the garden
I just sat her for five minutes and could not come up with one other things I don’t like about fall. Oh wait, candy corn. I particularly dislike candy corn.
Anyways, I made this pesto a couple of weeks ago {and teased you with it on Instagram} with a large harvest of purple and green basil from my garden. Then I got to thinking how perfect it would be to freeze it in ice cube trays and save it for winter, when I just want a fresh, bright and herby plate of pasta. I got to thinking that about five days past when I should have put this pesto in the freezer. Don’t be like me, portion and freeze some of this pesto! After you enjoy some of it for dinner.
This is a great way to use up the last basil of the season!
Pea and Basil Pesto
Prep Time: 5 minutes
Cook Time: n/a
Keywords: puree condiment vegan vegetarian basil peas
Ingredients (1 mason jar)
- 1.5-2 cup basil
- 1 bag frozen peas, 16 oz {boiled in the microwave for 3 minutes, drained}
- 3 garlic cloves
- 1/2 cup parmesan cheese
- 1/2 cup dry roasted pignoli nuts {found at Trader Joe’s or roast them yourself for a few minutes until golden brown}
- 2 teaspoons lemon juice {fresh squeezed from a half of a lemon}
- Kosher salt
- pepper
- 1/2 cup olive oil {I use extra virgin, use whatever you prefer}
Instructions
In a food processor, combine all ingredients except for the olive oil.
Pulse until a paste is formed.
Taste and season with salt and pepper as needed.
With the the food processor running, stream in the olive oil.
Store in an airtight container in the refrigerator or freeze individual portions in an ice cube tray, then store in freezer bags in the freezer.
To serve, combine the pesto with some pasta water, until it is just thin enough to coat the pasta. Garnish with quartered grape tomatoes and grated Parmesan cheese.
I definitely went back for seconds on this one. I couldn’t help myself. Caroline loved it too!
There’s something about pesto that I just love—it’s the green, herby flavor and the richness of the olive oil. The peas up the nutritional value of the dish while giving it some texture to allow for less olive oil.
I love that having this in the freezer means that dinner will be ready in 15 minutes or less on any given day. Especially when it’s no longer summer.
Serving pesto as a main dish with pasta is great, but I think I’d also like to spread some on a toasted baguette with goat cheese and sliced tomato.
And then I’d eat another bowl of this pasta.
Spring, Summer, Fall or Winter….Enjoy!
{ 2 comments… read them below or add one }
Thanks for the reminder to freeze the pesto! I have a Greek basil plant that has reach ginormic proportions and I can’t make enough pesto to keep up, haha. I will definitely make a bunch to prepare for the winter. I’ve never put peas in the pesto, I might try that tonight. Thanks!
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I’m glad you’ll get the reminder in time! I’m hoping I can get one more good harvest of basil out of my garden to make another batch for freezing.