Summer Staple. After growing tons of basil over the summer, it’s become a ritual to pick all of the basil towards the end of August and make a huge batch of pesto. It’s super simple and freezes really easily.
Just throw the basil, nut of your choice (or no nut), parmesan cheese, salt, pepper, and garlic into the food processor. As it’s blending, stream in the olive oil until it is all emulsified.
Then it should look like this.
To freeze, put some plastic wrap in an ice cube tray and fill the wells with the pesto. After it has frozen, pop it out and just store them in a baggie. Perfect for throwing into a sauce to season, or a few defrosted make a sauce of their own.
- 3 large bunches of basil
- 4 garlic cloves, peeled
- 1/2 cup parmesan cheese
- salt and pepper
- 1/4 cup pine nuts (optional)
- 1/2 cup olive oil
- Add all of the ingredients but the olive oil into the food processor. Start blending and drizzle in olive oil as it blends until the sauce is emulsified! Freeze in plastic lined ice cube trays or enjoy right away.
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