Pesto is a great go-to condiment or full on sauce. It’s not difficult to make and even easier to store and keep on hand for last minute meals or unexpected guests. You can freeze single serving sizes of pesto in small containers to use later. Just drizzle additional olive oil on top of the pesto before closing the container and freezing. It will last up to 3 months in the freezer. If you do not plan to freeze it and want to extend the life of your pesto, you can omit the cheese. It will last longer in your refrigerator, about two weeks. Either way, always add a little olive oil as a top layer when storing whether in the freezer or the refrigerator. Also, keep in mind that the cheese is salty so use salt accordingly. Always best to taste a bit as you make it. Be sure to check if guests have nut allergies and let them know the pesto contains pine nuts. We use it over pasta or as a condiment to liven up chicken. It’s also great on sandwiches. I’m dreaming up a tasty finger food to include pesto and serve as a party appetizer. I’ll report back when I do
- 3 cups fresh basil
- 1/3 cup extra virgin olive oil
- 1/4 cup pignoli (pine nuts)
- 2-3 garlic cloves, squashed and chopped
- 1/2 cup freshly grated Parmigiano Reggiano or Pecorino cheese (or mixture of both)
- In a food processor combine basil, pine nuts, garlic and oil (gradually). Blend until the mixture becomes smooth and all ingredients are incorporated.
- Then add the cheese and salt and pepper to taste. Pulse until incorporated.