How to Make and Freeze Homemade Pesto...An Infallible Recipe

For your pasta or as a pizza sauce, on a small gratinated crouton with cheese or in a soup, pesto is a must-have to always have on hand.

It's so easy to make and freezes particularly well that you have no reason not to have some at home.

Ingredients

4 cloves of garlic

4 cups of fresh basil leaves

1/4 cup of fresh parsley

1 cup of grated Parmesan cheese

2/3 cup of pine nuts

Salt & pepper

1 cup of extra-virgin olive oil

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Preparation

In a food processor, chop the garlic.

Add the basil leaves and parsley and finely chop.

Add the cheese, pine nuts, salt, and pepper.

Pulse until you obtain a paste.

Slowly add the olive oil in a stream.

The oil should completely mix with the paste.

Now, distribute the pesto into ice cube trays, cover with plastic wrap and then place in the freezer. Once well frozen, place the cubes in a Ziplock freezer bag.

Pesto keeps for 6 months.