Pesto
By
Sherry Blizzard
@akflurry
5
I got this recipe from a friend at work after I had complained about the abundance of basil from my garden. This is such a great way to ration out in proportions.
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4 half cup portions
Prep:
10 Min
Method:
Refrigerate/Freeze
Ingredients
- 2 c
- fresh basil
- 1/2 c
- extra virgin olive oil
- 4 Tbsp
- pine nuts
- 4 clove
- garlic, minced
- 1 tsp
- salt
- 1/2 c
- parmesano reggiano cheese
- 2 Tbsp
- grated pecorino romano cheese
TO BLEND TOGETHER AND FREEZE IN 1/2 CUP GLASS OR PLASTIC JARS:
ADD AFTER UNFREEZING:
How to Make Pesto
- 1Place the basil, evoo, pine nuts garlic and salt in a food processor. Pulse a few times, then process until a paste forms.
- 2Place in clean 1/2 cup jars or plastic container.
- 3Place in the freezer until ready to use. Thaw, then add the cheeses and mix thoroughly and use in your recipes.
- 4NOTE: I love this sauce on a Zambini Pizza.
About Pesto
Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom
