Easy to make.
Easy to enjoy.
Easy to freeze.
This is a wonderful way to use fresh basil and since pesto freezes well, it’s the perfect way to preserve basil so you can use it throughout the year.
This recipe is for one batch. We make enough batches to put in freezer containers so it will last us throughout the year.
4 cups packed fresh basil leaves
1/2 cup pine nuts
2 garlic cloves
1/3 cup extra virgin olive oil
2 TBSP freshly grated Parmesan cheese
2 TBSP freshly grated Romano cheese
1 tsp. salt
In a food processor add: basil leaves, garlic and pine nuts.
Pulse the food process then stream in the olive oil and pulse until the mixture is finely chopped and smooth.
Put mixture in a bowl then add: salt, Parmesan cheese & Romano cheese and mix well together.