pesto

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

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Sherry Blizzard

Piney Flats, TN

Updated on Jul 16, 2015

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.

Rate

prep time 10 Min

cook time

method Refrigerate/Freeze

yield 4 half cup portions

Ingredients

TO BLEND TOGETHER AND FREEZE IN 1/2 CUP GLASS OR PLASTIC JARS:
2 cups fresh basil
1/2 cup extra virgin olive oil
4 tablespoons pine nuts
4 cloves garlic, minced
1 teaspoon salt
ADD AFTER UNFREEZING:
1/2 cup parmesano reggiano cheese
2 tablespoons grated pecorino romano cheese

How To Make pesto

Step 1

Place the basil, evoo, pine nuts garlic and salt in a food processor. Pulse a few times, then process until a paste forms.

Step 2

Place in clean 1/2 cup jars or plastic container.
Step 3

Place in the freezer until ready to use. Thaw, then add the cheeses and mix thoroughly and use in your recipes.
Step 4

NOTE: I love this sauce on a Zambini Pizza.
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