Basil pesto is delicious as a sauce or flavoring for many dishes. We grow different colors of basil in our garden and sometimes it just gets going and you have to harvest a lot of it. Basil pesto is a great way to use a couple bunches of basil. It will keep for awhile in the refrigerator. In the fall, we make a giant batch for the freezer to use all winter.
You will need a food processor, measuring spoons and cups, 2 tbsp cookie scoop, silicone baking mat or parchment paper, and baking sheet.
Grate the parmesan cheese.
Add half the olive oil, walnuts, garlic, and grated cheese. Run the food processor until the ingredients are chopped and mixed. (If you have a large food processor, you may be able to make the whole recipe.)
Makes about 28 tablespoons.
Place the frozen scoops of basil pesto in labeled resealable freezer bags.
When using in a recipe, you can microwave 10 seconds at a time to soften. You can also add to the cooking pan and sauté and flip until it is defrosted enough to stir into the rest of the food.
Tips: 1) Try Romano cheese for different flavor; 2) Use minced garlic in a jar and grated parmesan from the deli to make this quicker; 3) Walnuts, though expensive, are less expensive than traditional pine nuts. They also freeze better.
- 2 cups basil leaves, packed
- 1 cup grated Parmesan cheese
- ¼ cup walnuts
- 2 tsp minced garlic
- ¼ tsp sea salt
- ¼ tsp ground pepper
- ½ cup olive oil
Nutrition facts for basil pesto
The entire recipe makes 28 tbsp at 1120 calories. You would use about 1 tbsp per person in most recipes at 40 calories.
- Price of pine nuts from NPR the salt
- Pesto history from Food Timeline
- Make pesto out of anything from Bon Appétit
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