If you’re like me and have a basil plant, you’ll know that basil grows really quickly, and it is almost impossible to eat enough basil to keep up. What to do? Last year, we froze it all into basil ice cubes because I was too lazy to go out and get pine nuts to make pesto. This year, I still had the basil ice cubes from last year (one can only make meatsauce that often) and decided to get some pine nuts to make pesto. No regrets there!
Fresh pesto takes less than 5 minutes to make, but tastes infinitely better than canned pesto. It also keeps very well in the freezer!
Alternative: Use roasted garlic instead of fresh garlic!
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1/4 + 1/4 cup olive oil
- 1/2 cup freshly grated parmesan cheese (do not add if you’re freezing and saving for later)
- salt and pepper to taste
In a food processor, add all the ingredients except 1/4 cup olive oil and cheese. Blend to the desired consistency.
If you’re freezing to save for later, scoop out the basil from the food processor into a container, and pour 1/4 cup olive oil on top. Freeze.
If you’re not freezing, add 1/4 cup olive oil and cheese. Blend again, then mix with pasta and serve.