BASIL PESTO FROM HOME
This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.
Provided by Sageca
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Using your processor pulse the basil, garlic and pine nuts.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
- Add salt and freshly ground black pepper.
- Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
- Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
- I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
Nutrition Facts : Calories 1193.8, Fat 117.6, SaturatedFat 20.8, Cholesterol 44, Sodium 1935.2, Carbohydrate 14.8, Fiber 3.4, Sugar 2.6, Protein 28.9
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