Homemade Pesto

The perfect spread, sauce, or condiment to go on anything

I cook with pesto often (see previous recipes here, here, and here), but it's taken me awhile to share my recipe with you. That's because I only make the sauce every few months, usually utilizing my parents' food processor, and then freeze the pesto in individual-size portions. Frozen pesto can be kept in the freezer for four months, then de-frosted in the refrigerator or at room temperature. It's such a great item to have on hand, as it can quickly kick up any recipe or be mixed with cooked pasta for a quick weeknight meal.

More Recipes Using Pesto:
- Baby Caprese Salad
- Minestrone with Cheese Tortellini and Pesto
- Pesto Tomato Crostini

Homemade Basil Pesto:

• In a food processor*, combine 2 large bunches/ packages of fresh basil leaves, 1/4 c. toasted pine nuts,** and 2-3 garlic cloves.
• While machine is running, stream in 1/3 c. extra-virgin olive oil; continue blending until mixture is smooth.
• Stir in 1/4 c. grated Parmesan cheese, salt, pepper, and a pinch of red pepper flakes.
• Divide into 1/2 c. tupperware containers and put in freezer. Or use immediately.

 Makes 3 cups
*Or a blender.
**To toast, place pinenuts in a dry skillet and warm for 3-4 minutes, or until slightly browned.