Back in lockdown in London…again. Fortunately Willow’s nursery is open so there is some semblance of normalcy with work and toddler life.
Meal prep is still important to theveggie and I. We have been batch cooking a lot and one of those basic freezer essentials has been making pesto for quick meals – from just a simple pasta with pesto to adding it to some kind of protein as a sauce or using it as a dip.
There are so many variations of pesto, but this is my version of it. This recipe quantity is quite large but I find it’s useful to batch freeze the leftover pesto into ice cubes (or any kind of silicone mould) so that you can just defrost (don’t microwave pesto in high heat or else the pesto will separate) and use for different purposes. We find this is a real go to safe haven when we are absolutely shattered after a long day at work (yes, we are still remote working but it’s still a proper workday) or a Saturday lunch after Willow goes to Chinese school.
- 100 grams pine nuts
- 120-150g basil (depends if you like a more green based pesto or more creamy/nutty pesto)
- 100g parmesan
- 200-250ml olive oil (depends how oily you like your pesto or health conscious you are – I prefer the oilier side so you can coat your pasta well)
- 2 garlic cloves
- Toss pine nuts on a medium-low heat until golden brown.
- Blitz the pine nuts with the rest of the ingredients in a food processor until well combined.
What to do with frozen pesto