frozen pesto

glitter's Note:

Multi-use for many dishes, dips and sauces.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 18 cubes

• 4 cups basil leaves , washed,dry and loosely packed
• 1 cup extra virgin olive oil (approx.)
• 4 tablespoons pine nuts or 4 tablespoons walnuts or 4 tablespoons almonds (or a combination of 2 or 3)
• 6 cloves garlic , chopped
• salt & freshly ground black pepper
• ½ cup romano cheese , grated
• ½ cup parmesan cheese , grated

Directions:

1. Put everything, except your cheeses into a processor.
2. Blend the ingredients until smooth, you may need to stop once to scape.
3. Pour the mixture into a small bowl and add your cheeses.
4. Blend well.
5. Take ice cube trays and fill each section with pesto.
6. Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
7. If you grow basil, this is a God-send as what to do with all that basil.
8. It lasts all winter.
9. Its' wonderful for sauces, dips, soups, you name it.

Reviews

[Vicki in AZ]

Yes, it is a Godsend for all that basil thriving in the garden. Nice and garlicy and fresh tasting.

[Chef1MOM~Connie]

I just made my first ever batch of frozen pesto. i used walnuts as that is what I had. u have yet to eat it, but I did take it out of the freezer to look at it. Mine also seemed a bit runny, but from another review, I suppose I am good. i cannot wait to make pesto and linguini. 2nd batch will be made tomorrow as my basil is going crazy! love it.

[karen in tbay]

Had to do a quick harvest of frost hit basil and I ran out of pine nuts and so used almonds. I used fresh parm cheese and the store bought grated romano. Nice and garlicky