Source of Recipe
During the summer I have tons of fresh basil. Most of it I dry, but I also like to make up batches of this pesto to freeze for later use.
List of Ingredients
3/4 cup packed fresh basil leaves
1/2 cup grated parmesan cheese
3 Tablespoons pine nuts
2 garlic cloves
Kosher salt & black pepper, to taste
1/3 cup extra-virgin olive oil, plus more if needed
Add the basil leaves, parmesan cheese, pine nuts and garlic to a food processor or blender. Season with salt and pepper.
Turn on the machine, then drizzle in the olive oil while the motor is running. Continue blending until combined, adding additional olive oil, if needed.
To freeze: Measure into ice cube trays and allow to freeze. Then remove pesto cubes from tray and store in a freezer bags. Pesto that has been frozen can last for up to 6 months in the freezer.