My grandfather mentioned to me the other day the weather report mentioned it was going to freeze in the next few nights. Right away, I realized I still had to pick a few herbs and rhubarb out of the garden before they were destroyed by the frost.

If you plant a garden you know, you put to much time into it not to preserve the harvest for enjoyment for the winter months. Ironically,  I just used up my last frozen batch about a week ago for some pasta. This recipe freezes really well. I like to freeze it in silicone 1 ounce ice cube trays, it makes for easy use for sauces, soups, and marinating meat.

Recipe Yields : 21 ounces

6 cups of fresh basil, packed

2 cups of fresh parsley, packed

1 cup of lightly toasted pine-nuts

1 cup of freshly grated Romano Locatelli D.O.C. cheese

1/2 of one large lemon juiced

1 teaspoon kosher salt

1 teaspoon freshly grated Black pepper

14 small fresh cloves of garlic (ours are small from our garden)

1 cup of extra-virgin olive oil:

1. Place all the ingredients except for the olive oil in a food processor. Pulse until pureed.

2. Drizzle of olive oil while the food processor is pulsing.

3. Enjoy on some crackers, homemade bread, pizza, or pasta!