Recipe: Freezer Pesto

Summer gardening is just round the corner and I love using basil. It adds delicious flavor to Tomato Basil Bisque, is great in lemonade or cocktails, and shines as the star it is in this delectable pesto.

You will need a food processor for this recipe, but its SO simple and delicious. This recipe will yield you two half-pint jars. They are able to be kept in the fridge for up to two months, so I throw one in the fridge and the other in the freezer, where it will stay good for up to 2 years. Pesto is a great topping for grilled chicken on veggies, as a base for homemade pizza, and as a sauce for whole wheat pasta. The Parmesan cheese prevents this from being Whole30, but the ratio of cheese to healthy fats provided by the pine nuts and olive oil isn't something I am going to stress out about.

Freezer Pesto

Ingredients:                                                                       

1 cup pine nuts

4 cups fresh basil, stems removed and firmly packed

2 cloves garlic, crushed

1 cup grated Parmesan cheese

1 cup, plus 1 Tbs., extra virgin olive oil

1. Toast the pine nuts in a 400 degree oven for 3-4 minutes, or just until golden.

2. Puree the pine nuts, basil and garlic in a food processor until smooth. 

3. Add the grated Parmesan, blend just to combine. 

4. Slowly pour the olive oil in through the top of the processor while it is running in a slow, steady stream. 

5. Scrape down the bowl to insure everything is well combined, then portion into jars that are freezer safe. Leave a 1/2" of headspace between the top of the jar and the level of the pesto. pour 1.5 tsp. of olive oil onto the surface and then top with freezer safe lids, label, date, and freeze for up to two years.

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