Fresh Basil Pesto - Freezer Directions

Recipe by Emmelyn Stieb
READY IN: 10mins
YIELD: 2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
  • If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
  • If using fresh: Add the cheese and process a few seconds until just incorporated.
  • Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
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