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A plain and simple pesto that can be used in sauces, dressings, and other recipes. I freeze it in small portions to be used throughout the year.
- In a blender or food processor, combine basil, cheese, garlic and salt. Process on high until smooth; then slowly add olive oil until well blended.
- Pesto may be used immediately or frozen in small batches for future use.
- I have frozen in ice cube trays, or alternatively have used a cookie scoop to measure dollops onto waxed paper lined cookie sheets, quick frozen, then transferred the frozen dollops to a zippered freezer bag for storage.