Bright Green Basil Pesto

By Susan52

Ingredients

• 4 cups fresh basil leaves
• 1/3 cup pine nuts, toasted and cool
• 3 cloves garlic, peeled
• 1/3 cup shredded Pecorino Ramano cheese
• 1/3 cup Extra Virgin Olive oil

Preparation

Step 1

Mix together and eat it within two weeks
or you can freeze it.

To freeze the pesto:

Fill your clean canning jars with pesto removing as much air as possible.

Pour on a layer of extra virgin olive oil. This ‘seals’ in the pesto keeping air from touching the pesto. Air is what causes oxidation of the pesto. By pouring oil over the pesto it ensures that air does not come into contact, even in the freezer.

Pour in enough just to cover. Don’t fill to the tippy top as when it freezes the pesto will expand.

Cover with a lid and a ring.

You are ready for the freezer!