How To Make Homemade Pesto Sauce To Put On Everything! by Rockin Robin

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Ingredients:

2 cups fresh basil, washed, dried, and packed
1/3 cup Parmesan/Romano cheese, grated
1/2 cup extra virgin olive oil
1/3 cup pine nuts
1 head of garlic, roasted or 2 cloves raw and minced
salt to taste

Directions:
In a food processor add the basil, pine nuts, garlic and a little bit of the olive oil. Blend until everything gets combined. Scrape the sides of the food processor down with a spatula and alternate between blending and scraping.

If you are using raw garlic, only use 2 maybe 3 cloves. Make sure you either chop it up real fine or use a garlic press otherwise you risk having large chunks of garlic in your pesto sauce.

Next, add the cheese and some salt. Turn the food processor on and drizzle the rest of the olive oil. Add more olive oil if you want a thinner consistency.

Pour or spoon into ice cube trays, cover with saran or plastic wrap and freeze. Once frozen, pop the cubes of pesto into a zip loc back and it will keep up to 3 months in the freezer.

Pop out and thaw as many cubes as your recipe requires.

Enjoy!

License terms:
http://creativecommons.org/licenses/by/3.0/
http://creativecommons.org/licenses/by/3.0/legalcode
Category
Pesto

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