It’s still in the 80s most of the time here in Dallas, but we are starting to think about the ‘cold’ weather approaching. Our tree in the backyard decided last week that it was time to dump all of it’s leaves at once, and I can go outside for longer than 30 seconds without being bit by a mosquito.
It also means that our herb garden’s days are numbered. While we can generally keep our mint through the winter, our basil never survives, so we always end up making lots of pesto every fall to use it up before it freezes! This year I also had a bunch of pistachios in the pantry, so I decided to throw those in the pesto instead of the traditional pine nuts, and it turned out really well.
A little goes a long way for pesto, but if you have tons of basil to use, you can easily double or triple this recipe. If you can’t eat it all immediately, it actually freezes really well. The best way that we have found for freezing it is in a glass container, with a layer of olive oil poured on top. The olive oil protects the delicate basil and prevents it from oxidizing. We kept a batch in the freezer for several months and it was still bright green when we took it out! It’s a great way to save some summer freshness for the middle of winter.