Basil Pesto

I like to make things from scratch and pesto is one of them. Home made pesto is easy to make and you can freeze it for later. My camera had a problem so there is no picture today for this post, sorry. Later when I make pesto again I will take a picture and post it.

When pesto stays in contact with air, it oxidizes, and it turns brown. So keep it in the fridge in a mason jar, covered with cling film, or any container with a tight lid, and use it within 3 days. Don't forget that air is the biggest enemy of pesto.

When freezing pesto I suggest using a Ziploc bag as you can practically take all the air out. After putting the pesto inside the bag carefully squeeze the bag and zip it so there is virtually no air inside the bag.

What You Need:
2 cups fresh basil (tightly packed in the cup)
1/3 cup pine nuts
2 cloves garlic
2/3 cups olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup Parmesan cheese (freshly ground is better)

What To Do:
Place the garlic, pine nuts, salt and pepper in a food processor and let the motor tun for 30 seconds.
Add the basil and let the motor run for 30 more seconds.
With the motor still running slowly add the olive oil.
Stop the motor and add the Parmesan.
Let the motor run for 1 minute.

It's ready to use.
If you are going to freeze divide in Ziploc bags the the amount you will probably use.

It's great by itself over pasta or mixed with ricotta, cottage or even cream cheese.

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