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Pesto Recipe

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This recipe for Pesto, by , is from Our Family Table, 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!

Contributor:  
Contributor:  
Debbie McGhie

Category:
Category:

Ingredients:  
Ingredients:  
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Directions:
Directions:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Personal Notes:
Personal Notes:
If you are freezing this pesto, adding the olive oil over the top of the pesto once you have jarred it, seems to keep the basil nice and fresh looking once it is defrosted.
Don't add the cheese until defrosted if you are freezing.

 

 

 

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