Pesto

Name: Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4 half cup portions
Cuisine: Italian
Ingredients: TO BLEND TOGETHER AND FREEZE IN 1/2 CUP GLASS OR PLASTIC JARS:; 2 c fresh basil; 1/2 c extra virgin olive oil; 4 Tbsp pine nuts; 4 clove garlic, minced; 1 tsp salt; ADD AFTER UNFREEZING:; 1/2 c parmesano reggiano cheese; 2 Tbsp grated pecorino romano cheese

By Sherry Blizzard
@akflurry

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:

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Comments:

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Serves:

4 half cup portions

Prep:

10 Min

Method:

Refrigerate/Freeze

Ingredients

TO BLEND TOGETHER AND FREEZE IN 1/2 CUP GLASS OR PLASTIC JARS:
2 c

fresh basil
1/2 c

extra virgin olive oil
4 Tbsp

pine nuts
4 clove

garlic, minced
1 tsp

salt
ADD AFTER UNFREEZING:
1/2 c

parmesano reggiano cheese
2 Tbsp

grated pecorino romano cheese
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How to Make Pesto

Step-by-Step

Place the basil, evoo, pine nuts garlic and salt in a food processor. Pulse a few times, then process until a paste forms.
Place in clean 1/2 cup jars or plastic container.
Place in the freezer until ready to use. Thaw, then add the cheeses and mix thoroughly and use in your recipes.
NOTE: I love this sauce on a Zambini Pizza.

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