Freezer Pesto — FarmPal

Freezing recipe yielding 2 cups (about 16 cubes). Stores for 6 months.

Method
freezing
Yield
2 cups (about 16 cubes)
Storage
6 months
Difficulty
beginner

Ingredients

  • •4 cups fresh basil leaves, packed
  • •1 cup extra virgin olive oil
  • •1 cup grated Parmesan cheese
  • •1/2 cup pine nuts or walnuts
  • •4 cloves garlic
  • •1 teaspoon salt

Instructions

  1. 1Wash and thoroughly dry basil leaves
  2. 2Toast nuts lightly in dry pan (optional but adds flavor)
  3. 3Combine basil, nuts, and garlic in food processor
  4. 4Pulse until finely chopped
  5. 5With processor running, slowly drizzle in olive oil
  6. 6Add cheese and salt, pulse to combine
  7. 7For freezing: Omit cheese (add when thawing)
  8. 8Pour into ice cube trays and freeze solid
  9. 9Pop cubes into freezer bag for easy portioning
  10. 10Thaw and stir in fresh cheese before serving