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Homemade Pesto -- with Freezing Option Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh basil leaves (packed and stuffed into measuring
cup)
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
juice
1/4 cup extra virgin olive oil
Directions:
Directions:
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.

 

 

 

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