Friday Food: Pesto Packets

Basil season is coming to an end.  That means I’m whipping up tons of “Pesto Packets” to last me through winter.  A little bit of work now will lead to a easy dinner of pasta, pesto and shrimp or scallops during the holiday season all the way through the spring thaw.

On our last trip to the Food Coop in Brooklyn we bought up three huge bunches of basil.  This will give me about five 1- 1/14 cup servings of pesto per packet.  I have made this recipe so many times that I simply eyeball the measurements but here are my rough estimates.

2 cups loose basil leaves. Cleaned and drained in salad spinner.
1/4 cup olive oil
1/4 cup parmesean grated cheese
1 clove garlic (peeled)
2 tsp pine nuts
1/2 tsp salt
1/4 tsp pepper

Toss all the above into your food processor and blend until smooth.  Label and store in ziploc containers.  When you are ready to eat, defrost overnight in fridge. After you have cooked your pasta.  Add the pesto to the saucepan, pour the drained pasta back in over the pesto and mix well. 

Tip: Don’t worry if you get a few basil stems in the mix. It all gets pulverized. I used to spend WAY too much time pulling the leaves off the stems.

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About Nicole Feliciano

Nicole Feliciano is the Founder & Editor of Momtrends. Prior to launching Momtrends, she was a fashion executive at Ralph Lauren. Now her mission is bringing style to fashion-starved moms everywhere. Nicole is a lifestyle expert, spokesperson and lover of all things social media. Follow her on twitter @momtrends
  • Lynn

    I love to freeze pesto. It is great to have on hand when you want it and it is so easy to freeze. I have frozen it in ice cube tray also, then I take them out and place them in a ziplock bag. Then I can just take out the amount I need.

  • Kari

    Those pesto packets are a great idea! I need to do something similar. Have a great weekend!

  • Nicole Feliciano

    Great tip about the ice cubes! I'll try that with the next batch. Sorry I am late posting today. My Internet connection was soooooo slow last night. Ugh.

  • Live.Love.Eat

    I admire people like you who do this, think ahead and make something to have for a long time to come. It looks yummy too!

    Have a great weekend!

  • Kathleen

    I wish our basil crop had flourished this year. I think it got lost amongst the chives and parsley.

    I do love to freeze pesto, and I'll definitely have to try making the packets. I've done ice cubes in the past.

  • Heather @ JustDoingMyBest

    I love the idea of making pesto ahead of time. I don't know why I never thought of it. Great idea!

  • Alea

    I am book marking this recipe. This is perect idea for those hectic nights!

  • Nicole Feliciano

    So glad it inspires you. Your cookies look delish!

  • shopannies

    those look wonderful and you will love them in the cold weather for sure

  • Nicole Feliciano

    I know! Those busy nights when I'm too tired to cook…I whip out one of these with frozen shrimp and bam–dinner is done.

  • Andee (RuntoLive)

    I also made a similar pesto using walnuts and basil. Love the addition of pine nuts. Thanks!

  • Melodie

    made a mistake with my linky my first try and linked to another food meme instead. Oops! If possible can you delete that one? The second linky is the right one. Thank you!!!

  • Kristin

    What a fabulous idea! That never would have occurred to me. And it's so simple. : )

  • Anne

    That is such a great idea! I love pesto.

  • Vickie’s Michigan Garden (my backyard)

    Oh such a good recipe and my basil died with the last frost. I'll remember it next year.

  • Jennifer Leigh

    I wish you posted this earlier! I had basil plants bigger then bushes and I just let them die b/c I didn't know what to do with them. They were too big to bring back inside.

  • G

    This is such a great idea and it looks delish!