Our Trader Joe's often carries beautiful bunches of fresh basil. After passing them by for a few months, I got inspired to make a homemade pesto sauce - to use fresh & to freeze. Pesto is an Italian sauce made of crushed garlic, basil, nuts, olive oil & cheese. It is flavourful & delicious & can be added to pasta (add last & don't overcook), boiled potatoes, sliced tomatoes, soups or used as spread on sliced bread (lightly toast the bread after applying pesto).
Ingredients:
3 cups fresh basil leaves (washed & thick stems cut)
1 1/2 cups chopped walnuts
4 large cloves of peeled garlic
1/4 cup grated Parmesan cheese
1 cup extra virgin olive oil
Salt & pepper to taste
Directions:
In a food processor blend together basil leaves, nuts, garlic & cheese. Pour in oil slowly while still mixing. Stir in salt & pepper.
Pasta & cubed chicken dressed in pesto sauce
Pesto can be stored in the fridge for up to a week & in the freezer up to 6 months. Pour pesto sause into a glass or plastic container (allow 1.5 inch at the top for expansion). Cover the container with an air-tight lid (write the storage date on the container for convenience & to ensure freshness). You can also pour pesto sauce into an ice cube tray as an alternative freezing method. Buon appetito!
1 comment:
I make similar one but use spinach instead, add feta and no nuts. Never knew I could freeze it though... should try one day :)
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