Prep 10 mins
Cook 0 mins
Multi-use for many dishes, dips and sauces.
- 4 cups basil leaves, washed,dry and loosely packed
- 1 cup extra virgin olive oil (approx.)
- 4 tablespoons pine nuts or 4 tablespoons walnuts or 4 tablespoons almonds (or a combination of 2 or 3)
- 6 cloves garlic, chopped
- salt & freshly ground black pepper
- 1⁄2 cup romano cheese, grated
- 1⁄2 cup parmesan cheese, grated
- Put everything, except your cheeses into a processor.
- Blend the ingredients until smooth, you may need to stop once to scape.
- Pour the mixture into a small bowl and add your cheeses.
- Blend well.
- Take ice cube trays and fill each section with pesto.
- Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
- If you grow basil, this is a God-send as what to do with all that basil.
- It lasts all winter.
- Its' wonderful for sauces, dips, soups, you name it.
Yes, it is a Godsend for all that basil thriving in the garden. Nice and garlicy and fresh tasting.
I just made my first ever batch of frozen pesto. i used walnuts as that is what I had. u have yet to eat it, but I did take it out of the freezer to look at it. Mine also seemed a bit runny, but from another review, I suppose I am good. i cannot wait to make pesto and linguini. 2nd batch will be made tomorrow as my basil is going crazy! love it.
This is an excellent recipe!!!<br/><br/>The only thing that I do differently is that I vacuum seal the sauce in pint jars and than freeze it. I grow my own Basil and Garlic and use this Pesto for just about everything. I have a Weston Heavy Duty Vacuum sealer and use a Food Saver Ball Jar cap device. And yes you can reseal the pint can after you thaw it out in your fridge.