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Freezer Pesto Recipe

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This recipe for Freezer Pesto is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. firmly packed basil leaves
3 large cloves of garlic
1/2 c. olive oil
1/2 tsp. salt
1/3 c. pine nuts or almonds
Parmesan cheese
Directions:
Directions:
Pick over basil leaves, discarding any that are blackened. Rinse well in several changes of water. Dry thoroughly in a salad spinner on on absorbent towel or paper. In a food processor, chop garlic. Add basil leaves, oil, slat. Process on medium speed for a few seconds until mixture is a fine baste. Pour into a 2 c. jar and cover with thin layer of olive oil. Refrigerate or freeze until ready to use. To serve, in a processor, chop 1/3 c. pine nuts or almonds. Add a few tbsp. of the pesto base and continue to process until nuts are finely chopped. In a large serving bowl, combine pesto, not-pesto mixture, and 1/2 to 3/4 c. grated Parmesan cheese. Drain pasta, turn into serving bowl with pesto and toss with freshly ground pepper. Serve additional cheese (Parmesan or cottage) on the side.
Personal Notes:
Personal Notes:
Ariel Spengler is the daughter of Tina (Dohse) Spengler.

 

 

 

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