As I mentioned a few days ago, I pulled out all of the basil from the garden this weekend for pesto. This is how I know that summer is really over–when it’s pesto time. I freeze it in little individual portions; I know a lot of people freeze their pesto in ice cube trays, but I like using mini muffin tins. Each little cup holds an ounce of pesto, which is perfect for 1-2 people.
Frozen Pesto // I updated last year’s post with the photos from this year because the tiny little iPhone picture I had in that post just wasn’t cutting it. But anyway–frozen pesto! I think we’ll definitely have enough to last until spring this year.
Whole-Wheat Rotini with Pesto & Sauteed Veggies // And then I used the pesto! I sauteed zucchini, mushrooms, and an onion in a little bit of olive oil to serve on the side–you can do that while the pasta is boiling and you have dinner in about 15 minutes, including prep time.
Pumpkin Gingersnap Pie // The first pumpkin pie of the season is always a little bit exciting, isn’t it? I use this recipe for my pumpkin pies because it’s lighter than the traditional version. Like “I can have this for breakfast and not feel guilty” light.
Roasted Tomato-Basil Soup with Grilled Cheese Croutons // I’m actually not much of a fan of tomato soup, but grilled cheese croutons are a game-changer. Can I start putting them on salads too? Because then I might start liking salads.
Curried Autumn Squash Lentil Stew // The plan was to eat half of this last night and have the other half for dinner tonight. It took every ounce of willpower I had not to eat the whole thing yesterday. So good! I used buttercup squash in this since I had it on hand and brown lentils instead of red.
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Girl I’ve been making my pumpkin pies that way for like 10 years and I can’t eat ‘em any other way. Is it not the most delicious thing evah!?
Great idea on the mini cupcake pesto dealio!
It is! I’m so excited for pumpkin pie season.
Freezing pesto in mini muffin tins is such a good idea! My fridge has an ice maker so I haven’t owned an ice cube tray in years anyway. I’ll definitely do that next time I freeze pesto.
I saw something similar to that Tomato-Basil Soup with Grilled Cheese Croutons in FN Magazine…it looked good there, but yours makes me want to dig into a bowl RIGHT NOW.
Yeah, I had to buy an ice cube tray for a recipe this summer–I never use them either!
what a great idea to use muffin tins instead of tiny ice trays..although its little late for fresh basil from garden, certainly going to try it
YUM! Love your frozen pesto idea. You’re too smart, just too smart! I’m gonna try your pie this year!
That pumpkin ginger snap pie looks delicious!
Why didn’t I think of freezing pesto! Brilliant!
Never thought of making frozen pesto, I have so many herbs to use up!
I have a ton of herbs too, especially lemongrass. So much lemongrass! I think I’m going to try freezing it in ice…
Adorable croutons!
Awe, I’m so glad you tried the apple lentil squash stew!
So yummy hey!? One of the most delicious things I’ve had in a long time. So glad you enjoyed it. Happy weekend! xo
It was so, so good! I think I might make another batch (maybe double it!) to freeze for lunches. I liked it because it was filling, but still pretty low in calories.
Love tomato soup!! Looks great.
What a fantastic idea to freeze the pesto!
The tomato basil soup looks delicious!
Everything you ate this week looks amazing! Pinned the tomato soup & grilled cheese croutons (genius} and the curried lentil squash stew-yum! Love your frozen pesto…I really should do this sometime-just made a batch the other night which is so simple, but, even simpler would be to pull it straight from the freezer! Have a wonderful weekend!
Having it waiting in the freezer is such a little luxury for me–it’s so easy to throw together a meal when you have homemade pesto on hand.
Some of the store-bought ones are so heavy on the oil!
When I looked at the frozen pesto I first thought it was some kind of candy)
Anyway, it’s a great idea to freeze them in portion. I usually freeze everything together and then have to struggle with cutting a little chunk off it for my cooking)
I used to do that too and then I’d scoop it out with a spoon to use it. But after a while, it would get a lot of ice forming at the top…
I bookmarked that stew too and am dying to make it – looks so comforting and perfect for the cooler weather! And I am so looking forward to pumpkin pie!
It is really good, especially with the curry powder!
Grilled cheese croutons? Brilliant.
Seriously, I am coming to live with you. I doubt I would even miss meat.
Woo hoo! That’s the whole point of my blog. You’re supposed to forget the no meat part.
I totally made pasta with sauteed veggies this week too! I used different veggies but still I’m counting it!
That is one of my favorite easy meals! I count calories and one serving of pasta is pitiful–adding veggies helps me feel more full!
You’re a girl after my own heart – there are few things better than pie for breakfast!
I have on my list of recipes to work on some kind of pumpkin breakfast pie. We’ll see if I can get it to work out.
Oh yum! I especially am liking the lentel curried squash stew.. sounds so good right now!
Frozen pesto? What a cool idea! How long can you keep it in the freezer?
I keep mine about 6 months.
I’m not a huge tomato soup fan either, but I want a bowl of that. Everything looks so warm and autumn-y!
A very neat idea of freezing using muffin tins. Must try
Love the muffin tin idea for freezing pesto (something I do every year, too). Another thought is ice cube trays?!?!
Yup, I’ve used those too! Although I like the muffin tins better because it’s the perfect amount of pesto for my husband and me to have with pasta.