Basic Pesto

I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 143 Calories

Ingredients

• salt and ground black pepper to taste
• 2 garlic cloves
• ½ cup freshly grated Parmesan cheese, or to taste
• 4 cups fresh basil leaves, washed and dried
• 8 tablespoons olive oil, divided
• ⅓ cup pine nuts, or to taste (Optional)

Recipe Instructions

Step 1

Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper; pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.