When my basil is abundant, I pick all I can, prepare this pesto and place it in the freezer to use for pizza, pasta, bread, salad dressings…whatever trips my trigger. There’s no substitute!
Mom
- 2 cups, packed, fresh basil leaves, washed and patted dry
- 4 garlic cloves, peeled
- 1 cup pine nuts, or walnuts
- 1/3 cup olive oil
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Combine basil, garlic and nuts in food processor. Chop until coarsely chopped. With processor running, add olive oil through the feed tube and process until mixture holds together and can hold a soft shape. Add cheese and process until the pesto is fully combined. Add salt and pepper to taste.
Store in refrigerator, or freeze in ice cube trays or small scoops on waxed paper. When fully frozen, move to a plastic bag or container and use throughout the winter!
Spencer Family Cookbook 