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basil pesto

(1 rating)
ansky714 avatar
Recipe by
Lora DiGs
@ansky714
Monroe Township, NJ

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

►
(1 rating)
yield serving(s)
prep time 10 Min
method Refrigerate/Freeze

Ingredients For basil pesto

  • 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

How To Make basil pesto

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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