Basil Pesto
Basil Pesto is good for many things and can be frozen and used whenever you want it. Its super easy to make and so yummy.
Servings: 2 cups
Calories: 104kcal
Ingredients
- 6 cups fresh basil
- 1 1/2 cups grated Parmesan cheese
- 1 cup pecans
- 4 garlic cloves sliced
- 1 cup olive oil + more for storing
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Add fresh basil, Parmesan, pecans, garlic , salt and pepper to bowl of food processor.
- Pulse for about 30 seconds or until coarsely ground.
- Place food processor on low speed and slowly drizzle in olive oil.
- Scrape down the sides and continue to process until desired consistency.
- Spoon into an airtight container and top with a thin layer of olive oil. Store in the refrigerator up to 4 days.
Notes
Freeze Pesto
Pesto makes a large batch and can be frozen for use all year long. Our favorite way is to portion it into vacuum seal bags and it easily keeps for a year or longer. If you don't have a vacuum sealer, you can freeze in ice cube trays. Once the pesto is frozen, remove to a zip to freezer bag and freeze up to 3 months.Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 124mg