Ingredients
3 c basil or 1 1/2 c basil & 1 1/2 c spinach
1/2 c parmesan
1/2 c walnuts
4 - 10 garlic cloves
1/4 c lemon juice
1/4 c olive oil
Preparation
PREP- For each batch of pesto, combine 3 cups basil (or 1 1/2 c basil and 1 1/2 c spinach), 1/2 cup parmesan, 1/2 cup walnuts and 4-10 garlic cloves (according to your preference- we were on the lower end of that amount) in a food processor. Blend. Then add in 1/4 cup of lemon juice and 1/4 cup of olive oil and blend again.
TO FREEZE- Pour into ice cube trays and place in the freezer over night. IN THE BAG- Place 4-5 ice cube sized pesto ‘cubes’ in each bag. TO COOK- Make a big batch of noodles. After the cooked noodles are drained, add the pesto cubes, the noodles, and other veggies or chicken (whatever you have on hand- we usually addsun dried tomatoes and leftover shredded chicken) to the pot and warm. TO SERVE- Add a generous sprinkle of parmesan cheese and a salad and you have a dinner that tastes like the garden, even in the middle of winter.
