My Lime Green Kitchen

Posts Tagged ‘Pesto’

Pesto:

2 cups as full as you can fill them of washed basil leaves (mash them down and get as many as you can in the cup)
1/4 – 3/8 cup olive oil
1/2 cup parmesan cheese
1/2 cup pine nuts
2 T. chopped garlic
1 T. Fruit Fresh or lemon juice

In a food processor, chop/blend the olive oil, cheese, pine nuts and garlic.

Add the basil leaves and Fruit Fresh and process til desired consistency. I like mine just barely chopped up.

Put into small containers and freeze. I often freeze mine in ice cube trays but they seem to have disappeared. Once it’s frozen, dump them into a zipper freezer bag. For this batch, I filled the little 1/2 cup containers I had and then I sprayed Pam on plastic wrap and wrapped up 1/2 cup amounts.

Then the little packets went into the freezer bag.