Fresh basil pesto recipe - And can you freeze it?!


Question:

Fresh basil pesto recipe - And can you freeze it?

I have fresh basil growing and now that the really hot weather is here I need to use it all and make pesto. I'm looking for a good pesto recipe and also need to know if once it's made, can I freeze it? I have quite a bit of basil to use. Thanks!


Answers:

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top.

Freeze for up to 3 months. Thaw and stir in cheese.

COOKS NOTE: If using immediately, add all the oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese




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