September 22, 2012

How to Make Hazelnut Basil Pesto Freezer Cubes

If the Northwest is the land of blackberries, it’s also most definitely the land of hazelnuts. Or filberts. Take your pick. My friend and I once had a somewhat lengthy conversation at the farmers market with a filbert/hazelnut vendor about what to call these (freaking delicious) nuts. The woman made it sound like those “in the know” call them filberts. The thing is, though, I like the word “hazelnut.” It’s a pretty word, in my opinion, and I’m a sucker for pretty words. So I’ll probably keep calling them hazelnuts.

Whole Roasted Hazelnuts on Cutting Board

I may not be in the know about their name, but I looooove their flavor. These are my favorite type of nut. On the other hand, pine nuts—the type typically used in pesto—happen to be one of my least favorite nuts. I’m certainly not going to forgo pesto-making just because I don’t like pine nuts (which are very expensive anyway), so I decided to attempt some hazelnut basil pesto using the hardy basil growing in my garden and garlic and nuts from my local farmers market (yes, I purchased the nuts from the lady who’s probably judging my vocabulary choices).

Because I like making big batches of foods to preserve rather than just small batches for right-away consumption, I got out my ice cube trays for this project. Pesto cubes are simple and fabulous, and when you have a bag of the cubes in your freezer, you can grab one and toss it into almost any dish for added flavor. Grab a few cubes and you have a nice flavor base for a pasta dish.   

Here are the oh-so-easy instructions for these hazelnut basil pesto cubes. You can easily play around with this recipe. If you like pine nuts, almonds or walnuts, substitute the hazelnuts for one of those options. You can even try other herb combos instead of using just basil. I made three batches of this recipe, but the amounts here work well for each batch because of how much stuff will fit in a standard food processor.


2/3 cup roasted hazelnuts
3 cups whole, fresh basil leaves
2 to 4 cloves of garlic (depending on your level of devotion to garlic)
3/4 cup extra virgin olive oil
Fresh ground salt and pepper, to taste


Food processor
Ice cube trays
Freezer bag or another freezer-safe container


Add all ingredients but the olive oil to your food processor and process for a couple of minutes. 

Making Pesto in Food Processor with basil, garlic, fresh ground pepper

Scrape sides of food processor with a spatula and then turn back on and begin slowing pouring olive oil through your processor’s top opening. Process until smooth and then do a taste test. Think it needs more salt? More garlic? Add to your taste and process a final time.

Next, spread the mixture into your ice cube trays and put them in the freezer. The next day, pop the cubes out of the trays (you may have to use a small knife to loosen up the sides of the cubes if you have trouble getting them out) and put them in a freezer-safe container. Store in freezer for up to six months. (I say that, but, honestly, I’ll probably use mine for up to a year even if the flavor isn’t to maximum standards.)

Pesto Cubes in Freezer made with hazelnuts, basil, garlic
My cubes look pretty brown—instead of the bright green you’re used to seeing in pestos—because I didn’t remove the dark-brown skins from my hazelnuts and didn’t add any acid to the recipe (which can help the basil stay greener). I don’t often include extra food-prep steps for aesthetic reasons, but, if you prefer, you can skin the nuts by rubbing them roughly in some kitchen towels, and you can add a bit of lemon juice to the recipe to keep the basil leaves brighter in color. I think the recipe tastes delicious regardless of hue. (I guess I’m more discerning about pretty words than I am about pretty pesto cubes …)

Enjoy your cooking and experimenting! If you have a favorite pesto recipe, please leave a comment and let me know about it.

Photos by Shelley Stonebrook

September 19, 2012

Making Blackberry Jam—A Summer Classic

There are a lot of great things about living in Oregon again: the ocean, the towering trees, the lushness of everything, the democrats. But one of my favorite things? The blackberries. And now that I know I can make a fantastic batch, the blackberry jam.

Blackberries seem classically Northwest to me. In fact, wild blackberry vines are so prevalent here that when I think of my childhood I can mainly recall people talking about them merely as annoying weeds (and it’s true they’re considered an invasive plant). “Those dang blackberry vines!” neighbors and friends would shout with disgust. “Looks like we need to spray again!”

We had a lot of blackberry vines growing on and around the property where I grew up. I remember eating blackberries when I was out playing and riding my bike. There wasn’t any thought involved. They were always just there—everywhere—and when they were ripe, I’d pluck one as I walked by, popping it into my mouth. When we needed a pie or cobbler for a last-minute get-together, my mom or one of my siblings just went “out back” or to some nearby field or lot and picked a bucket of plump, sweet, juicy berries. No charge.

I didn’t appreciate this at all as a child. I just thought it was like that everywhere—that the whole world probably cursed (and yet also ate) their blackberries. Of course, I grew up, moved to the Midwest, and realized this fruit was more special than I knew. Not everyone gets free pie filling whenever they want it.

This summer—my first back in Oregon after my early-to-mid-life Midwest stint—I had a welcome reintroduction with the sweet berries of my youth. I went on a walk with a close friend, we both brought empty buckets, and I came home with stained hands, a full tummy, and enough berries to make 15 jars of blackberry jam.

Home food-preservation is important to me—and I get more and more into it with each passing week—but this was actually my first ever jam-making experience. It was even easier than I thought it would be, and the results were even more delicious.

Making Homemade Blackberry Jam on stovetop

Many jam recipes call for an insane amount of sugar. I wanted to make a low-sugar blackberry jam, so I used a pectin called Pamona’s that’s formulated especially to work with jams that have only a small amount of sugar or honey. I didn’t have quite enough local honey on hand, so I used organic cane sugar with this recipe. 

Pamonas Pectin for Homemade Blackberry Jam

Here’s how you can make this blackberry jam at home, too. I promise it will make you think of summer every time you taste it, all throughout the year. If you pick your own berries, be sure they are growing in an area you know has not been sprayed.


8 cups fresh blackberries
1/2 cup lemon or lime juice
1 1/2 cups organic sugar or local honey
4 tsp Pamona’s pectin powder
4 tsp calcium water (comes in Pamona’s box)

Note: As with all canning recipes, take care to be exact in your measurements. Canning processing times and the method required (water-bath vs. pressure canning) are based on the level of acidity in a recipe, and not being exact can lead to an unsafe final product. 


Water-bath canner
Large pot for mashing and mixing berries
Pot of water for heating canning jars and lids
Small, sterilized canning jars with lids and rings
Berry masher (or another kitchen utensil you could use for mashing)
Basic canning utensil set (tongs, funnel, etc., pictured below)

Basic Canning Supplies including tongs, head space measure stick, funnel and lid magnet stick


Get set up: Fill your canner with water, add your canning lids and rings to a pot of water on the stove, and sterilize your jars (I add mine to the dishwasher, and then take them out when the drying cycle turns on; the jars are hot and sterile).  

Canning Rings and Lids in pot of hot water

Wash your blackberries and add them to a large pot, turn to medium-high heat, and mash berries (no need to be incredibly thorough in your mashing; some chunks make for good jam). 

Smashing Blackberries for Blackberry Jam

Next, add lemon or lime juice and calcium water and stir well. In a separate bowl, stir pectin powder into honey or sugar. Bring berries to a boil, add pectin/honey or pectin/sugar mixture to berries, and stir for 1-2 minutes until pectin is dissolved. Return to boil and then remove from heat. 

Stirring Blackberries when making blackberry jam

Add jam (you can call it jam now!) to clean jars leaving 1/4-inch head space. (That little blue stick thing second from the left in the photo in the Supplies section measures head space, which is handy.) Wipe each jar rim clean with a (clean) cloth, and add lid and ring. Using tongs, lower jars into canner (which, by the way, should be on and full of boiling water, in case I didn’t mention that).

Jar of Blackberry Jam with tongs going into water bath canner

After all jars are in the canner and the water returns to a rolling boil, cover with lid and process for 10 minutes. Then, turn off heat, carefully remove lid (don’t get a steam burn—that puppy will be HOT), and let everything rest for a few minutes. Finally, using tongs, remove the jars and place them on a towel on a flat surface. After they’re cool, check to ensure every jar has a good seal (you know that little pop-up thingy in the center of a canning jar lid? It shouldn’t pop anymore). 

Several jars of Homemade Blackberry Jam

This isn’t a part of the formal instructions list (well, in my house it is), but as the very last step you need to eat some jam. You can’t go through all of that just to look at it (even though looking at jars of homemade jam is quite spectacular). So, toast some bread (maybe some homemade wheat bread), smear it thickly with jam, and take joy in having made something lovely, sweet, summery—and damn good.

Top photo by Flickr/Spherical Bull; all others by Shelley Stonebrook