“Pesto sauce has so many uses, beyond just pasta.”
- 2 cups fresh basil leaves
- 3-4 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup fresh grated parmesan cheese
- fresh ground black pepper
- Place garlic and salt in food processor and pulse until forms a paste.
- Add pine nuts, pulse again until smooth.
- Add basil and olive oil. Process until well combined (see below).
- Remove and add parmesan cheese.
Olive oil: Use more or less olive oil depending on your intended use. When freezing I use a little less olive oil, then top with a thin layer of oil to prevent discolouring.
Freezing: Pesto is easily frozen and used all winter as a seasoning. To freeze I make the recipe above (usually in a double or triple batch). Spoon basil mixture into 4 ounce mason jars, top with thin layer of olive oil (prevents the pesto from turning brown). Freeze enough until next season!
Basil only: You can also freeze a batch without cheese. Now you have a basil puree for soups, pasta and stews.
Yield: about 1 1/4 cups with cheese