It’s that time of year again… We have an abundance of basil coming out of the garden, so it’s PESTO TIME! I buy a large bag of Parmesan and Walnuts from Costco, and store in the freezer, so I always have some on hand. The pesto can be stored in the freezer, and if you make enough, it can last nearly a year.
EASY Homemade Pesto
2 C. Basil, packed
1/2 C. Romano or Parmesan, grated
1/2 C. Olive Oil
1/3 C. Walnuts
3 Medium Garlic cloves
1 tsp. Kosher Salt
In a food processor, chop the garlic first, then add basil, cheese, walnuts and salt. Pulse a few times just to mix, then gradually begin adding the olive oil.
Store in jars, plastic containers, ice cube trays (whatever!). Pour a small bit of olive oil on top which will keep that upper layer nice and green, and pop into the freezer.
If you don’t have walnuts, I have substituted pine nuts or pecans. Also, I have stored in paper cups in the freezer, covered with plastic wrap and a rubber band, but they took a little freezer burn after a few months.