This past week’s big garden project was making pesto. I’m not an expert on preserving food from the garden, but discovered that while oregano and thyme were easy to dry, things like chives and basil didn’t work for me to dry. But making pesto and freezing it has been great. We just finished using the last of our pesto from last summer, and it was time to make it again.

So here is my very loose recipe for anyone who might want to try it. First of all, cut big bunches of stalks of basil, parsley, and chives from your garden. And really, any combination of these will work, though I think of basil as the primary ingredient of pesto.

Basil & Chives & Olive oil

Pinch the basil leaves off the stalks and place in a salad spinner–you can wash and dry them in the spinner. Do the same for parsley–I just cut the leafy parts off the stalks. Our garden is organic, but rinsing deals with any random bugs or dry leaves or other impurities that might be attached.

Parsley in the salad spinner.

Chives can be rinsed briefly, and cut with a knife into couple inch lengths. Once these are ready, start with a blender. First, put in 1 cup of olive oil, and then reserve 1/2 cup for use as needed to keep the blender stirring easily. Add the basil and blend, add the parsley and blend, add the chives and blend. Or do this in any order you like. I also added 4 Tablespoons of lemon juice, salt and peper, 1 clove garlic, and some garlic scapes. I don’t do well with too much garlic, but you might want to add more if you like it.

Finally, I added one cup of raw hazelnuts. Traditionally, people use pine nuts, but they are more expensive and since we have hazelnut bushes, it seemed fitting, though our bushes haven’t produced any nuts yet. Later, when we use the pesto, we will add parmesan cheese.

Finally, I line a baking pan with wax paper, and put the pesto mixture on this paper in small lumps–like cookies. Place the whole pan in the freezer until the mixtures have frozen, and then I fold them up in the wax paper and store in freezer bags.

Pesto “cookies”

Through the winter, we take out the pesto cookies and use as many as we need with baked chicken, with zucchini noodles, with anything that could use a bit of bright flavor. I ended up needing to make two batches because I had so much basil. And the basil plants will grow back again, so we could make more later on. So much fun.