Multi-use for many dishes, dips and sauces.
My Private Note
Units: US | Metric
- 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
- 1/2 cup romano cheese, grated
- 1/2 cup parmesan cheese, grated
- 1Put everything, except your cheeses into a processor.
- 2Blend the ingredients until smooth, you may need to stop once to scape.
- 3Pour the mixture into a small bowl and add your cheeses.
- 4Blend well.
- 5Take ice cube trays and fill each section with pesto.
- 6Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
- 7If you grow basil, this is a God-send as what to do with all that basil.
- 8It lasts all winter.
- 9Its' wonderful for sauces, dips, soups, you name it.
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Nutritional Facts for frozen pesto
Serving Size: 1 (707 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 145.7
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 2.6 g
- Cholesterol 4.9 mg
- Sodium 72.0 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.4 g
- Sugars 0.1 g
- Protein 2.7 g