Once you’ve made your pesto, store it in small glass jars and don’t forget to label the jar. I save every little jar I get from a condiment or jelly as they work great for storing pesto. Another trick is to put the pesto into an ice cube trays, and when frozen pop them out and store in a freezer plastic bag. Make your pesto now and freeze it for winter – you’ll be glad you did in the middle of winter when the only fresh herbs you can get are $3.99 for a limp handful in a plastic container in the grocery store.
Basil Pesto
Prep time
Total time
Author: Cooking with Michele
Serves: 4
Ingredients
- 2 cups fresh basil leaves, tightly packed
- 1 clove garlic
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon pine nuts
- ¼ cup extra virgin olive oil
Instructions
- Combine basil and garlic in a food processor and process until finely minced. Add cheese and pine nuts and process until well combined. With food processor running, slowly drizzle olive oil in until the pesto reaches the consistency of ketchup. Add salt and mix well. Note: I omit the cheese when making pesto to freeze – I then have a concentrated basil pesto that I can always add cheese to later if desired.