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Homemade Pesto

Homemade Basil Pesto

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Ingredients Method Notes

Ingredients
  

  • 2 cups basil leaves, packed (I prefer Genovese oe Sweet Basil for my pesto)
  • 1/2 cup grated Parmesan cheese (from a block, Not pre shredded)
  • 1/3 cup pine nuts
  • 2-4 clove of garlic, minced
  • 1/2 cup good olive oil
  • salt and pepper to taste

Method
 

  1. Wash basil. Separate stems from leaves.
  2. Pulse all ingredients, except olive oil, in a food processor or blender until chopped.
  3. With food processor (or blender) running, add the olive oil in a slow, steady stream until incorporated and smooth.
  4. Pesto can be used immediately. If making ahead or storing in the freezer, pour pesto into containers, top with a thin layer of olive oil (Do NOT skip this step*), and top with a lid. Refrigerate.
  5. Freeze whatever you can't use in the next week. *See note below.

Notes

*I usually 6 to 8 times this recipe when I'd like to freeze some for winter! That's about what fits into my 16 cup food processor. I freeze mine in either half pint jelly jars or 4 ounce jelly jars.
*You can use any container you'd like, as long as it has a lid! No Ziploc bags!  The Pesto MUST be covered with a thin layer of oil, or it will oxidize and turn dark.