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Basil Pesto

Source of Recipe

Unknown


Recipe Introduction

During the summer I have tons of fresh basil. Most of it I dry, but I also like to make up batches of this pesto to freeze for later use. You can also substitute pistachios for the pine nuts.

List of Ingredients

2 cups packed fresh basil leaves
1/2 cup grated parmesan cheese
1/3 cup pine nuts or walnuts
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil




Recipe

Add the basil leaves, parmesan cheese, pine nuts, garlic, salt and pepper to a food processor. Pulse 5 times until a coarse mixture forms.

Turn on the food processor on low and slowly add the olive oil in a steady stream.

Serve pesto immediately or store in a small bowl covered with plastic wrap in the refrigerator.

To Freeze: Measure into ice cube trays and allow to freeze. Then remove pesto cubes from tray and store in a freezer bags. Pesto that has been frozen can last for up to 6 months in the freezer.