This summer we were blessed (or cursed) with a bumper crop of basil. There is only so much fresh basil you can pass off onto neighbors.
I confess a chronic weakness for pesto. I crave it on pasta, as a dip with crackers, Italian BLT, or even pesto pizza.
Pesto is best fresh. But, scale up this recipe and freeze the extra pesto in plastic ice cube trays. It will keep up to 3 months. Use a vacuum sealer and it will keep for a year.
All Year Basil Pesto
Prep Time: 5 min.
Total Time: 10 min.
Serves: 1 cup
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
1/2 cup freshly grated Parmesan cheese
Combine the fresh basil, garlic, and pine nuts in a food processor. Pulse the processor until coarsely chopped. Add 1/2 cup of olive oil and process until fully incorporated and smooth. Season the pesto with salt and pepper to taste.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the Parmesan cheese.
If freezing, transfer to an airtight container and drizzle the remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. For longer storage, freeze in plastic ice cube tray. When frozen, pop out the cubes and vacuum seal. It will retain its flavor for up to a year.
Tip: for sharper flavor use pecorino cheese instead of Parmesan.
Serving size: 4
Fat Total: 9.3 g
Protein: 10.4 g
Cholesterol: 20 mg
Carbohydrates: 2.6 g
Sodium: 411 mg
Calories from Fat: 409%