Ingredients
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4 Tbsp Garlic, freshMinced
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4 Cups Basil leavesLightly packed
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1 Cup Parmesan cheeseGrated
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2/3 Cup Pine nutsAs a low cost alternative, substitute chopped walnuts
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1 Tsp Kosher salt
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1 Tsp Black pepperFresh ground
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1 Cup Olive oil, Extra virgin
Directions
We always have a huge crop of basil in the yard in mid summer and cannot use it fast enough. The answer, basil pesto for the freezer, enough to get us through all those long winter months and into spring of the following year. By freezing in 4 oz mason jars, or 4 oz freezer tubs it can last up to 12 months which is absolutely perfect.
Bookmark MeSteps
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1
Done
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Pulse the basil leaves and garlic in the food processor until finely chopped. |
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2
Done
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Next, add the cheese, pine nuts, salt and pepper and pulse until the mixture resembles a coarse paste |
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3
Done
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With the food processor running, drizzle the olive oil through the feeder tube until fully incorporated. |
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4
Done
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Fill the mason jars to within 1/2 inch of the top, seal with lids and freeze for up to 12 months. For shorter term storage, up to 6 months, you can freeze the pesto in ice cube trays. When frozen, release from the trays ( a little hot water on the back) and place in freezer storage bags. When freezing in trays, drizzle a little olive oil on top of the pesto as keeping air out will help it keep its fresh green color. |
