A classic Italian sauce that is great with pasta, potatoes, chicken or fish. Not only is it versatile but it freezes well, too. Pour the basil pesto into an ice cube tray and defrost a cube next time you want to use it.
- In a food processor, pulse the garlic until finely chopped. Add the pine nuts, cheese, basil, salt, and pepper. Process until finely chopped. Keeping the food processor running, add the oil until well blended. Serve immediately, freeze or cover with plastic wrap and chill until ready to use.
- 2 to 3 cloves of garlic
- ¾ cup of pine nuts, toasted until golden and cooled
- 1 cup grated Parmesan cheese
- 5 cups sweet basil leaves, washed
- Sea salt and pepper, to taste
- ½ cup extra virgin olive oil
Ann's Tips and Tricks
Pesto freezes incredibly well. Tip it into a 1 quart freezer bag. From the bottom loosely roll the bag in on itself towards the opening. This will flatten out the pesto, get rid of the air and prevent freezer burn. While the bag is still rolled up, seal it. Unroll. Make a note of the date and contents and freeze flat. Break off pieces as needed.