Pesto is so easy to make and as we’re getting into basil season, it’s a great time to make extra and freeze it for later in the year.
I hadn’t made pesto in a long time but when we went to the Asian supermarket a few weeks ago, I got a huge bunch of Thai basil. I used some in a great curry (recipe will be up soon) and was trying to figure out what to do with the rest of it, when I remember how easy it is to make pesto.
Pesto will keep for 3-4 days in the refrigerator and for a few months (or more) in the freezer. Some people make big batches and freeze it in ice cube trays and then pop the cubes in to a Ziploc bag so you can just pull them out as needed. You can make this recipe with fresh spinach too – also makes a delicious pesto.
I make mine in a food processor, but I think you could make it in a blender as well.
3 cups packed organic basil leaves – remove the big stems, you can use the smaller ones
2 large organic garlic cloves
½ cup organic pinenuts, walnuts, almonds or a combination. – I make a variety of crispy nuts and keep them in the freezer, they’re perfect for making pesto.
¾ cup freshly grated parmesan cheese – I use the fresh parmesan/romano blend from TJ’s.
¾ cup of extra virgin olive oil.
Celtic salt to taste
Combine everything except the olive oil in your food processor, turn it on and pour the oil in a slow stream until the pesto comes together in a nice paste. If you’re storing it in the refrigerator, put it in a small dish or container and cover it with olive oil, that’ll keep it fresh for up to four days. Serve it over any kind of pasta. It also makes a great spread for cheese and other types of sandwiches. Enjoy!
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