I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper; pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.

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Cook's Notes:

I make this in a mini food processor.

Adjust the amounts if you'd like. I simply look at the pesto as I work and keep adding a little bit of olive oil at a time until it is the consistency I want. Same with the Parmesan.

Check out my recipes for pesto pasta salad and goat cheese strata for really quick easy ways to use pesto.

Nutrition Facts

143 calories; protein 3.2g 6% DV; carbohydrates 1.5g 1% DV; fat 14.4g 22% DV; cholesterol 3.5mg 1% DV; sodium 77.8mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/13/2020
Flavor is fine but I ended up using 1/2 cup of oil to get a smooth sauce. Once the cheese was added I couldn t stir it. Otherwise it was perfect. Read More
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