Basil Pesto for the Freezer
Ingredients
- 4 tbsp Garlic cloves, minced
- 4 cups Basil leaves
- 1 cup Grated parmesan cheese
- 2/3 cup Pine nuts
- 1 tsp Kosher salt
- 1 tsp Black pepper freshly ground
- 1 cup Extra virgin olive oil
Instructions
- Pulse the basil leaves and garlic in the food processor until finely chopped.
- Next, add the cheese, pine nuts, salt and pepper and pulse until the mixture resembles a coarse paste
- With the food processor running, drizzle the olive oil through the feeder tube until fully incorporated.
- Fill the freezer storage tubs to within 1/2 inch of the top Pour a drizzle of olive oil over the pesto. This helps keep the pesto it's rich green color i in the freezer. 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.