BASIL PESTO

By jgroeneveld

Stock your freezer with big batch basil pesto from scratch. This classic pesto recipe requires only 6 ingredients, but will be enough for more than 8 meals!

Ingredients

• •1 cup (140gr) pine nuts
• •1 head of garlic (about 15 garlic cloves)
• •10 cups packed basil leaves
• •2 teaspoons kosher salt
• •2 cups (480ml) olive oil
• •1 cup grated Parmigiano-Reggiano

Details

Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

1.In a medium skillet, toast the pine nuts over medium heat for about 5 minutes, stirring frequently. Be careful not to burn them. Cool slightly.
2.Peel the garlic cloves by smashing them with a flat side of the knife.
3.In a large (14-cup) food processor, place the basil leaves, pine nuts, garlic and salt.
4.Process it until smooth.
5.While the processor is still running, slowly add olive oil.
6.Add grated parmesan and process for another 30 seconds or so.
7.Fresh pesto should be refrigerated in an airtight container for up to 1 week.
8.To freeze the pesto, you can pour the prepared pesto into a freezer bag, squeeze all the air out and flatten it. It’s easier to break a small chunk out, or defrost it, when it’s nice and flat like that. OR you can divide the pesto into ice cube tray, and once frozen completely transfer the pesto cubes into a large freezer bag to store. The frozen pesto is good for up to 6 months.

*** PESTO WILL STORE FOR MONTHS IN AN AIRTIGHT CONTAINER- PUT ABOUT AHALF INCH OF OLIVE OIL ON TOP OF THE PESTO SAUCE TO MAINTAIN AND KEEP IN FRESH.