My Everchanging Garden

Gardening That Grows With Me

Pesto Sauce

“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
  1. Place garlic and salt in food processor and pulse until forms a paste.
  2. Add pine nuts, pulse again until smooth.
  3. Add basil and olive oil. Process until well combined (see below).
  4. 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

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