Our family LOVES pesto! I have tried different kinds of store bought pesto and really never discovered one I love, so I decided to make my own. We are fortunate enough to have access to large 1 lb. bags of basil, which I usually buy in 5 lb. increments. We also purchase the bulk pine nuts and Parmegiano Reggiano from Costco, which is so much more affordable than Whole Foods. When I make pesto, I like to make it in large batches then freeze in 2 portion Tupperware containers (see photo). It is key to have a great food processor. I have a new “Breville Sous Chef Food Processor” that I received from my mother-in-law, that I absolutely love! Anyway, so here are the ingredients and the instructions.
Ingredients:
- 1 pound basil (9 oz leaves after removing stems)
- ⅓ cup Extra Virgin Olive Oil
- 1 ½ cup fresh Parmesan Cheese (Parmigiano Reggiano)
- 1 large clove of garlic
- 1 tsp. salt
- 1 ½ cup pine nuts
Place the washed basil leaves, and oil in the food processor (using “S-Blade”), till minced, pausing occasionally to scrape in the basil on the sides. Add in the cheese, garlic and salt and process until smooth. Add in the pine nuts at the end, you can make it as crunchy or smooth as you like. My son loves it chunky but my daughter likes it super smooth. You are now ready to place the pesto into ½ cup storage containers. Now you can freeze your batches. Thaw as needed, but please do not microwave. When you add to your pasta, please save some of the salted pasta water to thin out the pesto a little so it has a smooth and slightly liquid consistency.
