What makes this a perfect pesto recipe? It’s not the ingredients. It’s the storage technique. I’ve seen lots of pesto recipes, perhaps even the one you use. I encourage you to use whichever one you want. But be sure to use this storage technique if you want pesto throughout the year.
Got no basil? Try your local garden center. We were at Goebbert’s last weekend and they had lots of pots of basil that hadn’t sold. Big and beautiful.
Pesto
2 cups basil, tightly packed fresh leaves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/2 cup parsley, lightly packed fresh
1/4 cup pine nuts
2 cloves garlic, quartered
Place all ingredients (only some of the olive oil) in food processor. Process until mixture is finely chopped but not mush. Add olive oil as needed.
The perfect storage technique, shown here with a triple recipe: Line large baking sheet with plastic wrap. Drop pesto by large tablespoonfuls onto plastic wrap. Cover with another sheet of plastic wrap. Freeze until firm, about 2 hours. Remove pesto patties and place in freezer container. Cover and store in freezer up to 1 year.
Carol,
Thanks for the recipe…..I plan to make it since I have so much basil. Didn’t make it last year and was sorry when my son-in-law asked for some.
Your freezing technique is very helpful, and easy. Always enjoy pics of your garden
Please tell me you know a good recipe for a sundried tomato pesto!!
I’d like to say yes, but I can’t. I do like the stronger taste of sundried tomatoes, so it bet a pesto would be good.
Getting ready to make your pesto. Thought you mentioned mayonnaise, also.
I can’t wait to taste it!
Sue
Hi Sue — I make the pesto for as per the recipe. For an easy dip, like we had the other day, I thaw out a few pesto patties and add some mayonaise.
Thanks! I have 3 varieties of basil, and like your suggestion about the mayo.