I love the fact that there are more and more homegrown, farmstead videos/channels on youtube, the world really needs this! Keep up the good work and putting out these high quality videos!
This is great! Thank you so much. I like your flexibility with different nuts and greens. Your way of storing in silicone mini-bread loaves, freezing, then storing in bags makes it so accessible! Thank you and God bless you!
I wish I'd seen this a week ago, before the frost hit us! I froze a lot of basil but could've used it all by doing this! Will keep in mind for next year, thanks!
Be careful if you have a high speed blander like she has. She has a vitamix as do I. Blending at high speeds can make the pesto bitter. I did this a couple of weeks ago with the 1st batch from my garden. Trying it again in a couple of days, will go much slower. Hope it works out better. I'll report back.
Extra virgin olive oil can go very bitter if you blend it for a long time. One way to get around this is to use a neutral oil (I like avocado) initially and then add in the olive oil at the end to get that olive oil flavor while minimizing the amount of time the olive oil is blended. This will affect people differently mostly do to difference in products being used and how smooth people want their pesto to end up.
@@littlepotato2741 I wouldn't use a food processor if I wanted the best-tasting pesto. When your food food processor is turned on it slices everything into tiny tiny peices. Now, the issue with this is that it doesn't release all the flavor in the herbs and the texture is different. Food processed pesto is also more likely to oxidise and turn black because of the basil. You can blanch it to solve this issue and/or add a bit of lemon juice. A mortar and pestle will improve the flavor as you are grinding the ingredients into each other instead of just chopping it up, it will emulsify into a cohesive paste(pesto).
You can store it in the fridge for a few months under a layer of olive oil, freezing it is best under a layer of olive oil too because it reduces the chance of freezer burn/access to air.
I love the fact that there are more and more homegrown, farmstead videos/channels on youtube, the world really needs this! Keep up the good work and putting out these high quality videos!
Thanks so much for watching and the encouragement!
This is great! Thank you so much. I like your flexibility with different nuts and greens. Your way of storing in silicone mini-bread loaves, freezing, then storing in bags makes it so accessible! Thank you and God bless you!
So glad this was helpful for you! Thanks for watching!
Thank you so much for your recipe ❤
You're welcome!
I wish I'd seen this a week ago, before the frost hit us! I froze a lot of basil but could've used it all by doing this! Will keep in mind for next year, thanks!
The frozen basil will be perfect in soups! Thanks for watching!
Usually, a Vitaminx requires liquid in the bottom before blending. I noticed you didn't do that. Does the basil turn to liquid quickly?
Add lemon juice to keep that nice green color
Good tip!
Very clever way for storing it.
good idea , cubes.
Thank you
You're welcome!
i learned today that if you blanche your basil it will stay green
Oh interesting! Thanks for sharing!
Be careful if you have a high speed blander like she has. She has a vitamix as do I. Blending at high speeds can make the pesto bitter. I did this a couple of weeks ago with the 1st batch from my garden. Trying it again in a couple of days, will go much slower. Hope it works out better. I'll report back.
Interesting! I've never had issues with bitter pesto. I hope your next batch is delicious!
Extra virgin olive oil can go very bitter if you blend it for a long time. One way to get around this is to use a neutral oil (I like avocado) initially and then add in the olive oil at the end to get that olive oil flavor while minimizing the amount of time the olive oil is blended.
This will affect people differently mostly do to difference in products being used and how smooth people want their pesto to end up.
@@littlepotato2741 I wouldn't use a food processor if I wanted the best-tasting pesto. When your food food processor is turned on it slices everything into tiny tiny peices. Now, the issue with this is that it doesn't release all the flavor in the herbs and the texture is different. Food processed pesto is also more likely to oxidise and turn black because of the basil. You can blanch it to solve this issue and/or add a bit of lemon juice. A mortar and pestle will improve the flavor as you are grinding the ingredients into each other instead of just chopping it up, it will emulsify into a cohesive paste(pesto).
Can you preserve pesto without freezing?
That’s the best way that I’m aware of!
@@FromScratchFarmstead I am looking for the best that doesnt require electricity.
Thanks anyway.
You can store it in the fridge for a few months under a layer of olive oil, freezing it is best under a layer of olive oil too because it reduces the chance of freezer burn/access to air.
Was surprised no cheese in this recipe
You could definitely add some parm. I don't know why we never have and always make it without! Thanks for watching!
When do you pu the oil?
After you put in the other ingredients and blend (basil, garlic, salt, nuts) then you and oil and blend everything together. Thanks for watching!
Where is the olive oil from?
We get ours from here but we can buy it locally. www.mavrasgreekoil.com/
fine vid, turn the music down 90%.
Thanks for the feedback!