Tips and tricks from my kitchen….

In my kitchen, I like to make things from scratch, I don’t like to waste anything, and I care about what I call the time per serving ratio.  People get excited about the cost per serving,  but to me, more importantly is our time.  I do love to cook and so time spent cooking is enjoyable for me; however, that does not mean I want to spend all day on something and eat it in one sitting.  If I’m going to spend serious time, it should be worth it, in both deliciousness and quantity, often with another meal or two to stock away in the freezer.

Freezer Pesto

I bought one of those large “boxes” of arugula two days ago, so it makes me mad that already I got a whiff of that rotten lettuce smell.  If this happens with arugula or spinach I try to save it, those boxes are not cheap.  Pick out any obviously bad pieces and put the rest in a colander and rinse with cold water really really well.  If you still smell the smell, throw it out, its too late.  If you don’t, make yourself a ton of pesto and store it in little jars in your freezer (what was left of my box made 8 jars!).  Thaw a jar to toss with pasta, add some chicken or tomatoes if you like, and you’ve got 8 easy meals for two in your back pocket…AND you made it from scratch, you didn’t waste your greens (arugula or money!) and the 15 minutes with your food processor was definitely worth the “time per serving.”

Freezer Pesto (2)


Recipe: Freezer Pesto


  • arugula or spinach, as much as you have, that will fit in a food processor
  • 1 to 2 cloves garlic
  • a handful of nuts, toasted (pine nuts, pistachios, almonds or walnuts)
  • juice of half a lemon
  • Parmesan cheese to taste
  • salt and pepper to taste
  • olive oil


  1. Pulse all ingredients in a food processor until well combined, drizzle in oil until desired consistency. Amounts are approximate and do not need to be exact.

Preparation time: 15 minute(s)

Cooking time: 0 minutes

Number of servings (yield): 12

Microformatting by hRecipe.

Freezer Pesto
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