"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Pesto -- with Freezing Option Recipe

  Tried it? Rate this Recipe:


This recipe for Homemade Pesto -- with Freezing Option, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Thursday, November 15, 2007


2 cups fresh basil leaves (packed and stuffed into measuring
1/4 cup grated Parmesan
1/4 cup pine nuts
3 garlic cloves
1 tbsp. "Fruit Fresh" (found in canning aisle) or 1 tbsp. lemon
1/4 cup extra virgin olive oil

Chop basil, garlic, fruit fresh, pine nuts and olive oil in food
processor until it forms a thick, smooth paste. Add Parmesan (if
you intend to freeze pesto, leave cheese out and add it when you
thaw and use the pesto). I also add 1 teaspoon of sugar that
really seems to bring out the flavor. The pesto will keep in
refrigerator for about a week, or you can freeze it for 3-6 months.
One batch makes 5 small (salad dressing size) Glad containers.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!