Our basil plants are all now in flower, as autumn draws to a close. While this is great for the bees, it means no more lovely green leaves for us until summer comes around again.
One trick I picked up along the way is to make pesto, and to keep that for pasta, soups, etc. But instead of keeping it in a jar with a topping of olive oil (to stop it from browning), my approach is to make pesto ice cubes.
The starting point is Jamie Oliver’s super-simple pesto recipe, which measures things in terms of “handfuls”.
The pesto is then spooned into a normal ice cube tray (shown above), and then frozen.
Once set, pop the pesto cubes out of the tray, and store in an airtight container. Couldn’t be simpler, and the pesto lasts us all season until next summer.
Just throw 4-5 in a pasta dish, or 2-3 into a soup 🙂