Basil is an easy herb to grow.  You can easily wind up with lots and lots of basil.  Fortunately, pesto sauce is delicious, nutritious, and freezes well.  Since it contains just 22 calories per 100 grams, basil is loaded with nutrients while being light on calories.  Basil also has compounds that are anti-aging, so eat it every day, for a long healthy life!

2 cups fresh basil leaves, packed
½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
½ cup extra virgin olive oil
1/3 cup pine nuts (can substitute walnuts)
3 garlic cloves, minced (3 tsp)
¼ tsp salt, more to taste
1/8 tsp freshly ground black pepper, more to taste

Add basil and pine nuts in a food processor, and pulse several times
Add the garlic and cheese, and pulse several times.  Scrape down the sides of the food processor
Stream the olive oil while the food processor is running slowly.  This helps to emulsify the ingredients and keeps the olive oil from separating.  Scrape down the sides of the processor.
Stir in the salt and pepper, and adjust for taste
Pesto sauce can be frozen. Omit the cheese (it doesn’t freeze well).  Line an ice cube tray with plastic wrap and fill each pocket with pesto sauce.  Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add grated Parmesan or Romano cheese.

Thanks to: www.

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