Basil Pesto


Pesto is one of those things that is just light-years better when it’s made fresh. I’ll use store-bought in a pinch, but there really is no substitute for homemade! The batch in these photos is special too! This is the first batch I ever made with my own basil that I started from seed and grew in my garden!

Basil Pesto

  • 2 c packed fresh basil
  • ½ c freshly shredded Parmiganio-Reggiano
  • ½ c freshly shredded Pecorino-Romano cheese
  • ¼ c pinenuts or walnuts
  • 2 cloves garlic, halved
  • ¼ t kosher salt
  • ¼ t fresh cracked pepper
  • ½ c extra virgin olive oil

Process all the ingredients except the oil in a food processor until smooth. With the processor running, pour the oil through the food chute in a slow, steady stream until well blended.

Note: fresh pesto can absolutely be frozen. You can use an ice cube tray, then dump the frozen cubes in a ziploc for freezer storage. I like to freeze pesto in small plastic containers, with plastic wrap on the surface under the lid. That way, it is better protected from freezer burn.







5 thoughts on “Basil Pesto

  1. Pingback: Grilled Pesto Chicken with Basil Cream Linguine | Erica's Recipes

    • Yes!! It can definitely be frozen. Mine’s already in the freezer now. I freeze it in small plastic containers with the plastic wrap right on the surface to protect it from freezer burn. It won’t stay the pretty green color, and I have read that blanching the basil before processing will keep it green. But I haven’t tried that yet.

  2. Pingback: Tomato and Baby Artichoke Salad | Erica's Recipes

  3. Pingback: Tomato and Baby Artichoke Salad

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