I am a self-professed basil fanatic. In the summer, I grow copious amounts of basil so I can make pesto and freeze it for the rest of the year. There is always a jar opened in my refrigerator awaiting pasta or meat toppings. I also love to swirl it into aioli for a great sandwich condiment or add it to sour cream and mayonnaise for a quick veggie dip.
Make sure to toast your pine nuts, but don't let them burn. This is one of the main ingredients that makes pesto so special. I also spring for really good freshly grated Parmesan cheese. No canned stuff for my pesto!
Pesto freezes well in half-pint jars or ice cube trays. Make a big batch and you can enjoy it all through the winter!
Basil Pesto
Traditional basil pesto for great pasta, salads or sandwhiches.
Equipment
- 1 Food Processor
- 1 Small fry pan
Ingredients
- ⅓ cup pine nuts
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Parmesan cheese about 2 ounces - use the good stuff not canned
- ½ cup extra virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- ½ teaspoon salt or more to taste
- ⅛ teaspoon freshly ground black pepper or more to taste
- 1 t. lemon juice
Instructions
- Carefully toast the pine nuts in a skillet on medium heat until just golden. Keep a close watch on them and keep them moving as they can burn easily.
- Combine the basil, garlic, pine nuts and, cheese in a food processor and process to combine well.
- Add the lemon juice, then drizzle in the olive oil and blend to desired consistency. Season with salt and pepper adding more to taste.
- Freeze pesto in tablespoon servings in an ice cube tray. Once frozen, transfer to a zip-lock freezer bag. Alternately, freeze in half pint-size jars. If well sealed, this will keep well in the freezer for several months.
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