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"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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Ingredients15 m servings 143
Original recipe yields 10 servings
- 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.
Per Serving: 143 calories; 14.4 1.5 3.2 4 78 Full nutrition