Homemade Pesto
Homemade Pesto
Ingredients
- 2 cups Fresh Basil Leaves
- 3 cloves Fresh Garlic
- ½ cup Parmesan Cheese
- 2/3 cup Extra Virgin Olive Oil
- ¼ cup Pine Nuts
- Salt & Pepper to taste
Instructions
- Pour all ingredients into a food processor and blend until thoroughlycombined.
- Add additional olive oil if the sauce needs to be thinned.
- *Options for a creamier sauce for pasta are to add half a stick of butter or a quarter cup of cream.
Notes
Homemade pesto is best kept in the fridge for up to 1 week. To keep the pesto fresh, make sure there is always a layer of Olive Oil along top to seal it off from the air. To store pesto for use throughout the year, it must be frozen. Make sure to freeze just a week’s worth of pesto at a time. I will buy smaller plastic containers to share with our friends and have tried a variety of container for freezing. Amongst these methods have been in salad dressing containers, Ice cube trays for individual servings, and individual cups of cupcake pans. Freeze the pesto in the cupcake containers by first lining the container with plastic. When it is
frozen solid, remove the pesto circle and wrap tightly in plastic wrap. The pesto can be frozen for up to 1 year!