Anotheryarn Eats

November 5, 2008

October 30: Freeze it! Pesto version

Filed under: almost a recipe, Recipes by me — Tags: — anotheryarn @ 1:20 pm

One of my tactics for dealing with all this food is freezing some of it (and inviting people for dinner and even sharing leftovers with neighbors).  I let all that curly parsley multiply in my fridge so I decided to make more parsley pesto and put it directly in the freezer.

a guide for Parsley-Almond Pesto (with pictures)

I took two bunches of parsley, washed them well, pinched the leafy ends away from the stems and spun them dry.  Then I took two very packed cups of parsley and put them in the food processor.  The parsley totally filled the 11-cup processor bowl (well supposedly it is 11-cups).

parsleybefore1

I added two smooshed cloves of garlic, a generous pinch of salt and 3/8 cup of olive oil (I actually started with 1/4 cup and added more when it wasn’t pureeing smooth enough).  And hit the “on” button.

parsleyafter

That is a big space savings.  I tasted it and decided it needed nuts so I added about 1/4 cup of sliced almonds and pureed until I liked the texture.  Then I scooped it into a labeled plastic bag and repeated the whole process with the second half of parsley waiting in the salad spinner.

parsley4freezing

Note: oily hands will remove permanent marker.  I tossed both of these bags in a freezer ziplock since I intend on making more pesto (the curly leaf parsley just keeps coming every week).

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2 Comments »

  1. Yum! I love pesto, I made a few different kinds this year but Parsley Almond sounds like a good combination. I freeze it in ice cube trays so I can take it out in a serving size amount.

    Comment by Alissa — November 10, 2008 @ 8:42 pm

  2. Pesto ice cubes were the original intention, then I realized that I have two ice cube trays and we like to keep them filled with ice. Hopefully the pesto won’t freeze too rock solid in the bags.

    Comment by anotheryarn — November 10, 2008 @ 11:16 pm


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