- 4 cups loosely packed basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, halved
- 1/4 teaspoon salt
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
- Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year. Yield: 1 cup.
Reviews for Classic Pesto
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I change this up a little bit, but this is my fav pesto sauce recipe.
I find the best way to store this pesto is to freeze it. Put about 2 Tbl in ice cube trays and after frozen place in freezer bags. Take out as many cubes as you want, and in a hurry I thaw it in the micro. Keep very well this way.
The flavor was excellent but this pesto did not hold up well in the fridge. Anyone have storage advice?