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Pesto: Freezer Pesto

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

4 cups firmly packed basil leaves
3 large clove garlic
1/2 cup olive oil
1/2 teaspoon salt
1/3 cup pine nuts
Parmesan cheese


Recipe

Pick over basil leaves, discarding any that are blackening. Rinse well in several changes of water; dry well on absorbent towels. In a food processor, chop garlic and add basil leaves, oil and salt. Process on medium speed a few seconds, until mixture is a fine paste. Pour into a 2 cup jar and refrigerate or freeze until ready to use. To serve, in a processor chop 1/3 c. pine nuts. Add a few tablespoons of the pesto base and process until nuts are finely chopped. In a large serving bowl, combine pesto, nut-pesto mixture, and 1/2-3/4 cup grated Parmesan cheese. Drain pasta, turn into serving bowl with pesto, and toss with fresh ground pepper.