| Freezer Basil Pesto |
Author: Nicole
Ingredients
- 4 cups packed basil, cleaned and dried (see Notes)
- 1 large garlic clove
- 1 tablespoon unsalted butter
- 25 pine nuts, toasted
- 1 cup extra virgin olive oil
- Kosher salt and freshly ground pepper
- ~ ¼ cup grated Parmigiano-Reggiano cheese (optional)
Instructions
- Add half of the basil, garlic, butter, pine nuts and olive oil to a food processor, blender or Vitamix. Pulse until well blended. Add the remaining basil and season with Kosher salt and freshly ground black pepper.
- Transfer the pesto to small containers or ice cube trays and freeze. If you use ice cube trays, you can pop the pesto out of the trays and store in freezer safe bags the next day (this makes it easier for freezer storage).
- When ready to serve, remove pesto from the freezer and let it sit at room temperature for a few hours to thaw.
- Depending how you are using the pesto, add as much grated Parmigiano-Reggiano cheese to it as you need.
Notes
* I eyeball the basil – 4 cups is about 4 large handfuls. This ended up being enough to fill a 64 ounce Vitamix container (semi-packed).
* Depending on how you like your pesto, you can use half basil and half Italian flat leaf parsley.
* If you’re serving the pesto immediately, add the Parmigiano-Reggiano cheese to the pesto and blend.
* Depending on how you like your pesto, you can use half basil and half Italian flat leaf parsley.
* If you’re serving the pesto immediately, add the Parmigiano-Reggiano cheese to the pesto and blend.
Recipe by Riegl Palate at https://www.rieglpalate.com/freezer-basil-pesto/