Fresh basil is one of my favorite herbs to enjoy--whether in caprese salad, on top of margherita pizza or chicken parmesan, or when made into this delicious pesto. Every summer, I make what I hope is enough for a year-long supply to stash away in the freezer, using it one puck at a time in marinara (+ our Italian sausage) and alfredo sauce as well as on pizzas and sandwiches. It elevates these dishes (and more) with its vibrant color and a-maz-ing fresh flavor!
Ingredients:
- 2-3 c fresh basil leaves, washed (I also spin them dry using a salad spinner)
- 3-4 cloves of fresh garlic
- 1/4 c pine nuts (or, substitute walnuts, which are much more economical)
- ~1/2 c olive oil
- 3/4 c freshly grated Parmesan or Pecorino cheese
- kosher salt (~1 tsp) and freshly ground black pepper (~1/2 tsp), to taste
Directions:
- Combine basil, garlic, and pine nuts in a food processor; pulse until coarsely chopped.
- Add in the olive oil, cheese, salt, and pepper and blend until desired consistency is reached. Add a little more oil if needed.
- Transfer the prepared pesto to a tray/vessel* to accommodate the size of pucks you have in mind, freeze (overnight, or until solid), then remove from tray and store pesto pucks in a freezer Ziplock-style bag.
*For containers, I have used both plastic and silicone ice cube trays, mini muffin pans, and baking sheets lined with parchment paper. I have found, that the easiest option for me, is using a small cookie dough scoop and placing the mounds of pesto on a parchment-lined baking sheet, as it can be a little tricky to get all of the pesto out of the ice cube trays and mini muffin pans.