Freezing Pesto

Its the end of summer and soon the supply of basil will slow down. Pesto, however, is very easy to freeze, ensuring a supply in to winter and providing some quick and easy meals. I follow Maggie Beer's rule of not including the garlic or cheese before freezing. I am ignorant of the science behind it but apparently the chemical composition of the raw garlic changes when frozen. I'll have to take her word for it. Its easy to stir in some mushed up garlic and grated cheese post defrost just before you use it. The lemon juice prevents oxidisation of the basil leaves, retaining the bright green colour. It also adds to the taste. Don't use a food processor, it doesn't make good pesto. It needs to be smashed in a mortar and pestle or it just isn't the same. The bits of leaves are sharp and the flavours don't seem to blend together. Make a lot and freeze appropriately sized (for the number of people you generally cook for) amounts into jars. When you want to use it just place the jar into hot water for a while, it defrosts in no time. You can also mix it up with the nuts. Try using walnuts or almonds, toasted then finely processed.

Pesto:

1 big bunch basil

120g pine nuts

1/2 lemon

1/4 to 1/2 garlic clove

good handful or to taste parmegiano-reggiano or grano padano

good quality extra virgin olive oil

salt and pepper to taste

Method:

Wash and thoroughly dry the basil. Dry toast the pine nuts in a frypan over a high heat, keep an eye on them as they burn easily. Allow to cool. Smash basil in mortar (in batches if it doesn't all fit at once), with each new batch drizzle a little lemon juice over it to prevent discoloration. Smash to a fine paste, add pine nuts and smash to combine and break down the nuts. Stir in oil, so it is oozy but not swimming in oil. Add a pinch of salt and grind of pepper. Transfer to jars if freezing. If using immediately or after defrosting mush garlic up and stir it in with the cheese. Add some more oil if necessary and salt and pepper if need be. Stir through home made pasta or spread on slices of fried eggplant and top with chopped tomatoes and buffalo mozzarella, grill until cheese melts.