I’m blessed to live just a hop and a skip (3 miles) away from this beautiful honest pay produce stand. It sounds like Little House on the Prarrie, but it’s true that you are able to take what you want and put your money in this sweet canister.
This organic farm called Flying Cloud offers a CSA box as well as this self-serve produce to the community in Fairview, NC. I’ve been there in the afternoon and bought a few items, but I was quite impressed with the variety, beauty and freshness in the a.m.
25 and 50 cent items!!!
Three varieties of potatoes.
The flowers were stunning.
A little girl thought so, too.
I was most impressed with the amount of basil I pounced on for $1.
I’ve been wanting to make nut free pesto for some time now. I finally found a recipe from Finding Joy In My Kitchen and this was my opportunity to make some frugal pesto for my freezer, of course.
I start off with five simple ingredients to add to this gorgeous, fresh basil: lemon juice (fresh is best, but I use what I have), extra virgin olive oil, fresh parmesean cheese (powedered will work, but I love fresh), salt and pepper.
This is so easy and quicker than making homemade baby food, because there’s no cooking involved. I’ve washed the basil leaves and trimmed them from the stalks. Everything pictured goes into the food processor (measurements below). A blender will work also.
Process/Blend until smooth, adding more liquid if necessary.
Fill ice cube trays with the pesto. I used my baby food trays which have an attached lid, but ice cube trays work just as well. You will freeze the cubes until solid and pop the cubes into a quart size ziploc bag. Don’t forget to squeeze out as much air as possible.
I just like these cubes because they’re cute and handy with the lids. I bought a bunch of these for $1 at a yard sale after the baby started table food. They weren’t necessary for the baby, but I knew they would come in handy for freezer cooking. I’ve bought these twice at a sale, so know they are out there. I love the way they stack for the freezer.
I’ve got 15 of these adorable cubes of pesto for pizza, pasta, focaccia, panini sandwiches and more. I’m planning to stir it into my next batch of marinara sauce. I doubled the recipe below.
Freezer Pesto (Adapted from Finding Joy in My Kitchen)
1 cup fresh basil leaves
2 garlic cloves, minced
1/8 cup fresh Parmesan cheese
1 splash lemon juice
pepper and salt to taste
1/8 cup olive oil
Wash the leaves and pat dry. Add remaining ingredients in a food processor or blender. Spoon in individual ice cube trays.Freeze until solid (several hours or overnight). Pop into quart size freezer bags and squeeze air out.
Thaw cube(s) in a dish for 24 hours or add a frozen cube in a hot sauce, such as marinara.
What would you use freezer pesto for?
This is linked to Tasty Tuesday.
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