When I start getting overwhelmed with basil, it’s time to make pesto and freeze for later when we’re craving some of that fresh basil flavor in pasta or on our pizzas.
Begin by gathering a few simple ingredients: basil, olive oil, garlic and parmesan.
Place basil and garlic in food processor and process to desired consistency. Add olive oil as needed. I usually start with one tablespoon and add more as necessary.
Add parmesan and stir in.
Add more olive oil if you need a thinner consistency.
When you have the consistency you like, use immediately or fill ice cube trays 3/4 full and place in freezer for using later.
Cover with plastic wrap or place tray in freezer bag.
Freeze up to 6 months. If you are using as a topping or pizza you will need to remove from the freezer 30 minutes or so before it will be usable. If you are adding to a sauce or hot dish it can be used almost immediately.
Enjoy!
Basil Pesto
When I start getting overwhelmed with basil, it's time to make pesto and freeze for later when we're craving some of that fresh basil flavor in pasta or on our pizzas.
Ingredients:
- 4 cups fresh basil
- 1/2 - 1 cup grated parmesan
- 3 cloves garlic, minced
- olive oil as needed
Directions:
- Chop clean fresh basil, place in processor with garlic and small amount of olive oil
- Process until you like the consistency, adding olive oil as necessary
- Add parmesan and continue processing until well blended
- Remove from processor and use immediately or freeze for later use.
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