Description
This homemade pesto recipe is great for freezing and adding to soups, marinades, pasta, and other dishes.
Ingredients
Scale
- 4 cups of fresh basil leaves
- 1/2 cup Parmesan cheese (freshly grated)
- 1/2 cup pine nuts, toasted
- 3 cloves of garlic
- 1 lemon (juice and zest)
- 1 cup extra virgin olive oil
- Kosher salt and ground black pepper to taste
Instructions
- Place pine nuts on a baking sheet in a single, even layer and bake at 350°F for about 7 minutes until toasted brown.
- Place the basil, Parmesan cheese, pine nuts, garlic, lemon juice, and zest in a food processor or blender and pulse them together.
- Add the olive oil gradually to prevent oxidation and blend until smooth.
- Add salt and pepper to taste.
- Once the taste and texture are to your liking, freeze the fresh pesto in ice cube trays or freezer bags for 12 hours. Transfer into airtight containers for long-term storage.
Notes
Frozen pesto lasts up to 4 months.
- Prep Time: 10 minutes
- Freezing Time: 12 hours
Nutrition
- Serving Size: 2 tablespoons
- Calories: 119kcal
- Sugar: 1g
- Sodium: 64mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 4mg