As a special treat, Rachel, my brilliant partner in food related crime who normally provides the adorable cartoons, and I are switching roles. This recipe is all her own concoction written in her hand. And I get to dabble with watercolor. Foodies can wear many hats folks. Enjoy.
It’s wonderful to have small (1/2 cup) Tupperware containers of pesto available in the freezer. The pesto can also be frozen in an ice cube tray and stored in a plastic bag. You can take the pesto out for a weeknight meal of pesto pasta, or toss it into soups to thicken the consistency and add flavor.
Defrosting the pesto in the microwave blanches the leaves and turns the pesto a brilliant emerald green. Pecorino or parmesan cheeses can be added after the pesto is defrosted, along with more olive oil to bring the pesto to your desired consistency.
4 cups lightly packed basil leaves
4 tablespoons pine nuts
¼ cup olive oil
¼ cup butter
2 garlic cloves
½ teaspoon salt
Blend ingredients in a food processor until smooth.
Baked Eggplant with Freezer Pesto
Serves 6 as a side dish
1 cup of freezer pesto
¼ cup of lemon juice
¼ cup of olive oil
1 large eggplant, sliced into ½ inch crosswise pieces
Whisk pesto, lemon juice, and olive oil in a large bowl. Reserve ¼ cup of dressing.
Coat eggplant slices in sauce and place on a baking sheet lined with parchment paper (for ease of cleanup). Broil eggplant 4 inches from heat source for 7-10 minutes on each side.
Pour reserved dressing over eggplant. Garnish with fresh basil leaves.