Perfect Pesto
Enjoy the taste of summer all year round with this Perfect Pesto Recipe. Instructions for freezing included.
Equipment
- Blender, Ice Cube Trays, Freezer
Ingredients
- 3 Cups Packed Basil Leaves
- 4 Cloves Garlic
- 3/4 Cup Grated Fresh Parmesan Cheese
- 1/2 Cup Olive Oil
- 1/4 Cup Toasted Pine Nuts
- 1/2 Cup Chopped Parsley
Instructions
- Wash basil and parsley leaves. Pinch basil leaves off the stem and put in a bowl. Chop parsley and set aside.
- Toast pinenuts in a pan on medium low heat until browned on sides.
- Assemble all ingredients
- Put all ingredients into the blender or food processor, except olive oil. If you are able to drizzle the olive oil while mixing. If not, add it in with the other ingredients. Press the sides down frequently. Blend until smooth.
- Spoon the pesto into clean ice cube trays. Do not overfill. Cover with tin foil and put in freezer for at least 8 hours.
- Once frozen, break the pesto cubes out of the trays and transfer to a freezer bag or Seal-A-Meal. Don't forget to date and label.
Notes
I like to add 3-4 cubes of pesto to warm, cooked noodles. Defrost the pesto in the microwave first. Toss in the warm noodles. I usually add in a little extra olive oil to help with mixing. Top with chopped cherry tomatoes and fresh grated parmesan. Salt and pepper to taste. Enjoy!