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My lovely friend Laura gave me a ton of fresh basil! I made some pesto with it!

I followed a recipe by Giada De Laurentis, from her cookbook Everyday Italian

Basil Pesto – serves 4
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove
2 cups fresh basil leaves, tightly packed
1/4 cup toasted pine nuts (I didn’t toast them – but Giada recommends laying them on a lined cookie sheet, in a 400 degree oven for 30 – 40 mintues, turing for even toasting.)
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan (I used this much but feel it was too ,uch and made it too salty. My husband thinks it tastes amaaing!)

In a blender, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 2/3 cup (or less) of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

I didn’t wind up freezing the pesto but thought about it and will probably make a batch in the future and freeze it. so here is some info about that!

Freezing Pesto
Thanks to olive oil, pesto retains its bright color when frozen. Just drop a tablespoon of pesto into each section of an ice tray, and freeze. Remove the frozen cubes and transfer them to a heavy-duty zip-top plastic bag.

Or skip the ice tray, and spoon the pesto directly into a plastic bag or container to freeze. Let the pesto thaw for a few hours before you use it. Pesto will keep in the freezer for up to 3 months and in the refrigerator for up to 5 days.


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