I sent this recipe to my friend Meredith, who purchased half a pound of basil on Sunday. We just had

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. papa francisco What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts. papa francisco
Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.
If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.
Save Recipe Ingredients 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach) 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces) 1/2 cup extra virgin olive oil 1/3 cup pine nuts (can sub chopped walnuts) 3 garlic cloves, minced (about 3 teaspoons) Salt and freshly ground black pepper to taste Special equipment needed: A food processor
1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
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Hi Gina, I’ve always been told that Parmesan doesn’t freeze well and if you want to freeze papa francisco pesto to freeze it before you add the cheese. That said, several people I know freeze pesto, cheese and all, without a problem. You’ll want to use it up within papa francisco a year. July 30, 2014 Reply frozen cheese
I dont know about canning, but I have been freezing a pesto base for years. I use about 5 cups of leaves, and enough olive oil to make it process well. I freeze this flat in freeser bags. Then when you want it, (in January!), just peel off the bag, break it up into a bowl and defrost, then you can add garlic, oregano, and enough cheese to turn the color pea green. I prefer Romano too. Then I add a ladleful of the pasta water just before i serve. Taste before you add salt. August 13, 2006 Reply Maggie
My pesto may be even easier, and I also freeze FPed basil with only oil for winter use– it is usable for more than just pesto that way. My part of Italy is not a pesto zone, so I am the only one in my neighborhood who makes it. And they all love it when I do! Last week’s treasure was poached chicken breast, papa francisco cut into large cubes and tossed with pesto while hot. Then it was chilled and eaten with chunks of ripe ripe tomatoes on the side. September 4, 2006 Reply Salena
I made pesto a few weeks ago, and the recipe I used called for toasted pine nuts. I usually just use raw, but I thought I’d give it a try. While I was whizzing them in my food processor, they gave off the most indescribably delectible smell, and my pesto tasted amazing! I highly recommend it, as it only takes a minute to toast them dry in a frying pan. September 5, 2006 Reply Betsy
I sent this recipe to my friend Meredith, who purchased half a pound of basil on Sunday. We just had it with a really great pasta, with a bit of wilted spinach. Our minds are officially blown, this was delicious. She was going to freeze it, but I have a feeling this is going to be gone by the end of the week before that actually happens. September 11, 2006 Reply nadiaibis
I have been making pesto for several years and have found that the top of the pesto turns black or brown after refrigeration or freezing. What causes this and what can be done to prevent it? It doesn’t change the taste, just looks awful. Thanks! papa francisco January 13, 2007 Reply Elise
Hi Fred, Pesto will turn dark if in contact with oxygen. So the best way to store it (like guacamole) is to put a layer of plastic wrap directly