BASIL PESTO

Lora DiGs

By
@ansky714

END OF SUMMER ...THAT MEANS TIME TO PULL THE BASIL LEAVES N MAKE PESTO FOR THE WINTER....N SO I DID :)


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Comments:

Serves:

MAKES 2 SANDWICH BAGS

Prep:

10 Min

Method:

Refrigerate/Freeze

Ingredients

6 c
packed basil leaves (rinsed n drained)
2 clove
garlic, quartered
1/8 c
olive oil

ONCE U MADE PESTO N DEFROSTED (IF FREEZING)

1/2 c
parmesan cheese
1/2 c
olive oil

Directions Step-By-Step

1
PUT 6 CUPS OF PACKED BASIL LEAVES AND 2 CLOVES OF QUARTERED GARLIC N 1/8 CUP OLIVE OIL IN FOOD PROCESSOR....PROCESS UNTIL GROUND DOWN N LIKE A LUMPY PASTE.
2
SPOON 1/2 OF MIXTURE INTO SANDWICH BAG N FLATTEN THEN SEAL N REPEAT WITH OTHER HALF. NOW ITS READY TO FREEZE.
3
WHEN READY TO USE DEFROST BAG ON COUNTER FOR ABOUT 15-20 MINUTES. PUT MIXTURE IN SMALL BOWL ADD 1/2 CUP (MAYB A LITTLE LESS) OLIVE OIL N 1/2 CUP PARMESAN CHEESE N STIR TO COMBINE. THIS MAKES ENOUGH FOR 1 LB. OF COOKED PASTA .....MMMMM GOOD :)

ADD 1/4 CUP OF LITE OR HEAVY CREAM N HAVE CREAMY PESTO!

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy