Pesto is yummy.
I try to make a big load once a year and keep it in the freezer. (It helps if you have a friend with an organic farm like we do – pick a supermarket-bag full of basil leaves). Pesto is simple to make.
I find the quality of the produce makes a big difference. The basil is always fresh. We go for top end Parmesan, fresh New Zealand Garlic and local olive oil.
For every 2 packed cups of Basil leaves,
2-3 clove of garlic
1/3 cup pine nut
1/3 cup grated Parmesan
1/3 cup olive oil.
Good pinch of sea salt.
Chuck it all in the mixer. Pulse at high speed.
I keep mine in the freezer. I’ve had pesto stay good frozen for more than a year. I mainly use this for my super simple pesto chicken recipe which is a house hold favorite and one sure to impress.
The ingredients for pesto can be expensive. Pine nuts are often sold in much larger packets than needed. I don’t use pine nuts often. I have found pine nuts tend to go stale in the pantry. I double bag excess pine nuts in zip lock bags and keep in the freezer. JW.