In the summer, when fresh basil is plentiful, make extra pesto and freeze it in small containers so you can use it
throughout the year.
MAKES ABOUT 1&1/2 CUPS
INGREDIENTS
- 1 cup packed fresh basil leaves
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
INSTRUCTIONS
- In the bowl of a food processor or blender, pulse together the basil, cheese, pine nuts, and garlic to break up the ingredients.
- With the machine running, add the oil, a few drops at a time, until the pesto begins to come together; this pesto will be a thin sauce.
- Transfer any leftover pesto to a storage container and float a little olive oil on the top.
- Refrigerate for up to 2 weeks or freeze for up to 4 months.
- Stir the oil into the pesto when ready to use and bring to room temperature before using.
