Tuesday, September 28, 2010

Basil Pesto

Every year I go through the same process with the fresh basil I have growing in the garden!  I make pesto and then freeze it for the up coming winter months.  In the midst of winter it's wonderful to have something you normally only get in the summer.  Here is the recipe......

1 cup olive oil
1 cup fresh basil, packed
1 clove garlic, minced
1/2 cup fresh grated Parmesan
1/4 cup pine nuts


With a processor combine garlic, basil, Parmesan, and pine nuts in a processor.  Slowly add the olive oil and process until smooth.  It should be smooth and creamy if it seems to thick add more olive oil. To keep extra pesto place in ice cube trays and freeze.  Place in freezer bag and place in freezer until ready to use

1. Place minced Garlic in processor
2. Add 1 cup basil packed

3. Add pine nuts

4. Add grated Parmesan and pour olive oil

5. Place any extra pesto in ice cube trays to freeze

6. 1 cube of pesto = about 1 to 1 1/2 tablespoon. 


  1. I ran out of pine nuts on my last batch, so tried substituting walnuts, as suggested in some recipes. It turned out really well. So if you don't have pine nuts, use walnuts.


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