I pretty much always have Basil Pesto on hand. I have lots of fresh basil and parsley in my herb garden so I’ve been making more and freezing it in an ice tray to be able to always have it around.
In addition to pesto pasta, basil pesto is great on top of grilled salmon or to stir fry vegetables or even to use on a sandwich. With the oil base, it will keep in an airtight jar in the refrigerator for a few weeks.
Traditionally, pesto is made with basil but you can also make roasted red pepper pesto, cilantro lime pesto or even a sauteed mushroom pesto. You could also try substituting other nuts for the pine nuts like walnuts, pecans or even pistachios.
Fresh Basil Pesto
I pretty much always have Basil Pesto on hand. I have lots of fresh basil and parsley in my herb garden so I've been making more and freezing it in an ice tray to be able to always have it around.
Lightly toast the pine nuts. Add them to a dry frying pan over medium heat. Stir frequently so that they don't burn. As soon as they are lightly toasted, remove them from the frying pan so that they don't continue to cook. Add them into a bowl to completely cool before adding them to the pesto.
Wash the basil and the parsley. Lightly pack them into the measuring cup when measuring them out.
In a food processor bowl, add the olive oil, garlic, basil, parsley, salt and pepperl
Puree in the food processor.
Add the lemon juice and mix 10 seconds more.
Add the cooled pine nuts and the cheese.
Continue to blend for another minute until everything is ground up. Serve over about a pound of pasta.
Alternately, you can freeze the pesto in an ice tray to be able to use small amounts at a time.
once they're frozen, remove from the ice tray and add them to a ziplock bag. You might need to loosen them up by inserting a butter knife on each edge to free it from the tray.