Yesterday I shared how easily fresh homemade pesto can be frozen and stored for the winter. Yes, it is hard to picture the cold winter after a warm, warm week like the one we’ve been having, but it will be here before we know it!
Use this fresh pesto recipe for a dish now, and use my tips from yesterday to freeze the rest for a tasty treat to come.
3 cups (firmly packed) fresh basil leaves
1 cup walnut pieces
3 cloves garlic
¼ cup freshly grated parmesan cheese
1 teaspoon salt
½ teaspoon fresh ground pepper
2 tablespoons water
1/3 cup olive oil
Combine all ingredients except the oil in a food processor. Pulse and process a few times, scraping the sides of the processor between processing.
Once the basil is well chopped, add the olive oil through the hole in the top of the processor while it is running.
Taste the pesto and season additionally if necessary.
Reserve some pesto for immediate use, freeze the rest in either ice cube trays or a cookie sheet for future use.
Makes 2 cups.
Pesto is a great flavor enhancement to pasta, simply add a tablespoon or two and toss when the pasta is still warm. Or it can be used for soups as a tasty garnish, inside a sandwich, or as a spread on bread...the list could go on!