Freezer Pesto Recipe

This easy-to-store pesto requires only four ingredients before freezing.


| July/August 2010


To maximize flavor, make and freeze part of this recipe while basil is at its best, then add the other ingredients just before serving. For more freezable tomato and basil recipes, read the original article, Endless Summer: 3 Recipes for Tomatoes and Basil to Freeze for Later.

Freezer Pesto Recipe

Before freezing:

• 1/3 cup walnuts and/or pine nuts
• 2 cups fresh basil leaves, firmly packed
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup extra virgin olive oil

1. Toast nuts in a small frying pan over medium-high heat for 1 to 3 minutes, or until lightly browned and fragrant. Set aside to cool.

2. Place nuts in food processor and pulse 2 or 3 times.

3. Add basil and pulse a few more times. Add lemon juice and pulse again. Add olive oil, a little at a time, while running the processor. Stop after oil is completely added.

Ladar
6/3/2014 4:00:27 AM

This is nice. Great recipe! http://www.youtube.com/watch?v=ovwRsqA5iQA


Monty
5/29/2014 1:21:39 AM

The recipe is really interesting. It's a good one. Thanks for sharing.https://www.youtube.com/watch?v=wHFnxoFI_48






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