Pantry Basics: Frugal Pesto To Eat Now Or Freeze For Later

OK, I know what you're thinking: "Frugal pesto? What does that mean...?"

Let me explain. This is the pesto I make every year with our garden basil. I make enough while the basil is growing to supply us with pesto all winter, storing it in the freezer. We use it on artisan bread instead of butter (if you haven't tried this, you really should- but be warned, it can be addicting...), as the sauce on homemade pizza, and in Creamy Pesto Pasta, among other things.

This, then, qualifies as a "pantry basic" which is anything you'd use regularly that many people just purchase. It's very easy to make, though, taking a just few minutes to whir together in a food processor. And of course making it at home is very frugal.

But that's not what I mean by frugal here. The pesto I make has a secret ingredient (well, it's not that secret, but work with me here...) that drastically decreases the cost of the most expensive ingredient in traditional basil pesto.

I use sunflower seeds instead of pine nuts.

I know, label me a pesto heretic, but I just can't justify the expense. And we're talking three times the cost of sunflower seeds.

Now, when I made pesto for the first time years ago I did buy pine nuts. I almost hyperventilated, but I did it to be "real." And you know what? I couldn't taste the pine nuts inside all the garlic, basil and Parmesan. And if I'm going to spend almost $10/lb. for something, I better be able to taste it!

So I experimented. I first tried walnuts, but their flavor is too strong in my opinion. Then I tried sunflower seeds and when the only difference we could tell was in the price, they've been our nut of choice ever since.

But I didn't really tell anyone (out of embarrassment? shame? guilt? I'll let you decide...) until the time we had Brian's cousin and his family to dinner. Now this cousin is an incredible gourmet cook and has made us many memorable meals. Most of which he duplicated by taste from some fancy restaurant.

In other words, way out of my league.

I served pesto with the bread (what was I thinking?) and he said, "There's something different with this pesto- what is it?"

Uh-oh. Gulp, "I...um...used sunflower seeds instead of pine nuts. Can I get anyone more water?"

And get this- he says, "I don't usually like pesto, but this is really good!"

To say I breathed a sigh of relief is an understatement.

And I no longer hold my head down in shame when I say the secret ingredient in my pesto. In fact, I think it's a pretty smart and frugal way to make pesto "An Oregon Cottage Pantry Basic" recipe.



These are the ingredients you will need to make your very own smart and frugal (and great tasting, I might add!) pesto:

Lots of fresh basil, Parmesan (it's better if you grate your own- there are additives on pre-grated Parmesan, though I know it saves a step...), garlic, sunflower seeds, olive oil, and a bit of salt to taste.



Start by removing the basil leaves from the stems and washing them. I like to use kitchen shears, otherwise I spend the last months of summer with green finger and thumb nails also known as "basil fingers."



I dry them by laying them in a towel and rolling them up to rest while I continue with the recipe.

And here's something I learned by accident: if you get this far in the process (or if it's all you have time for at the moment...) you can place this rolled, damp towel in a plastic baggie, seal it, and the basil will last for up to a week (though really it's best after about four days).



Place five cloves of garlic (if you like it really garlicky, increase to six) in a food processor and chop, then add 1/2 cup Parmesan cheese and 1/4 cup sunflower seeds. Whir until finely chopped. Scrape sides as needed.



Add 2-1/2 cups slightly packed basil leaves and process until chopped.



With the motor running, slowly pour in 3/4 cup of extra virgin olive oil. Scrape the sides and process until smooth. Add salt to taste (if using salted sunflower seeds, you will need less, otherwise I use about a teaspoon).



If you are not eating right away, place serving-size portions of pesto in containers for the freezer.

I used to use mostly plastic, but I am moving away from it by saving little glass jars specifically to use with pesto. Since it's such a small amount, I've not had a problem with breakage in the three years I've been reusing glass jars that aren't actually meant for the freezer. I like the glass because I can heat a few seconds in the microwave without concern and it looks nicer on the table than plastic.

A few years ago (wow, I think it might actually be almost 10 years- eek!), The Oregonian ran an article on safely freezing pesto, recommending adding a bit of lemon juice to each batch and covering with a layer of olive oil. Though neither I nor any of my extended family (who all make and freeze pesto each year) have ever had any problems with safety, I do like to pour a couple of teaspoons of olive oil on the top of the pesto before freezing. It's supposed to act like a barrier to keep it fresher, and I think it does.

I also experimented with adding a bit of lemon juice before freezing, thinking it might help the pesto keep it's color better once it's opened and exposed to oxygen (it turns a brownish-green). Sometimes I thought it helped and other times it really didn't. I'm not sure it does help, but I still will add lemon juice once in awhile if I have it.

Gee, could I be more wishy-washy about it?



Label and store the jars/containers in the freezer. The little jars fit nicely in the door and they don't get lost amid all the bigger containers and baggies.

We routinely eat them a year after being made- that is, if there is any left- and enjoy them without noticing any deterioration.



Don't forget to keep track of how many you "put up" on your nifty freezer chalkboard (don't have one? A magnetic whiteboard will work great, too!), so you won't run out in the middle of winter.

Oh the horror!!*

An Oregon Cottage's "Secret Ingredient" Pesto

• 5 cloves garlic, peeled
• 1/4 c. sunflower seeds
• 1/2 c. grated Parmesan cheese
• 2-1/2 c. lightly packed basil leaves, washed and dried
• 3/4 c. olive oil
• 1 tsp. salt (or to taste)

1. Pulse garlic in a food processor until minced. Add seeds and cheese, pulse a few times to chop, and then add the basil and continue to process until all is finely chopped.
2. With the machine running, add the oil in a fine stream. Process until pesto is smooth. Add salt to taste (less will be needed if using salted sunflower seeds).
3. To store in the freezer, pour about 1/2 cup into containers, add a shallow layer of olive oil, label with date and freeze.

Makes about 1-1/4 cups.

-Jami

*I'm only half kidding about the horror...we really are sad if we run out!

This is linked to:
Tasty Traditions @ Coupon Cookin'
Pennywise Platter @ The Nourishing Gourmet
Gluten-Free Wednesdays @ Gluten-Free Homemaker
Frugal Fridays @ Life as Mom