Fresh Basil Pesto Freezer Directions Recipes

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BASIL PESTO



Basil Pesto image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Steps:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

BASIL PESTO



Basil Pesto image

Provided by Joy in Every Season

Number Of Ingredients 7

2 cups fresh picked basil leaves
3 large cloves garlic
3/4 cup pine nuts
3/4 cup good olive oil
3/4 cup fresh parmesan cheese (not the stuff in the green can)
1/2 tsp salt
1/4-1/2 tsp fresh cracked pepper

Steps:

  • Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
  • Process until fairly smooth, wiping down sides once or twice if needed.
  • Add cheese, salt, and pepper and give it a quick whirl to mix.
  • Use immediately or freeze in ice cube trays.
  • Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).

FRESH BASIL PESTO



Fresh Basil Pesto image

A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!

Provided by Klantz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

2 cups packed fresh basil
½ cup extra-virgin olive oil
¼ cup toasted pine nuts
3 cloves garlic, peeled
1 dash fresh lemon juice
½ cup freshly grated Pecorino Romano cheese
kosher salt and freshly ground black pepper to taste

Steps:

  • Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g

FRESH BASIL PESTO - FREEZER DIRECTIONS



Fresh Basil Pesto - Freezer Directions image

Make and share this Fresh Basil Pesto - Freezer Directions recipe from Food.com.

Provided by Emmelyn Stieb

Categories     Spreads

Time 10m

Yield 2 cup

Number Of Ingredients 6

3 cups fresh basil leaves, packed
3 -5 large garlic cloves
1/4 cup pine nuts
1/4 teaspoon salt
1/2 cup olive oil
1/2 cup parmesan cheese

Steps:

  • Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
  • If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
  • If using fresh: Add the cheese and process a few seconds until just incorporated.
  • Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.

FRESH BASIL PESTO



Fresh Basil Pesto image

I grow basil in my earth-box every year and it grows so big that I am able to make this delicious pesto 3 or 4 times then I freeze it and have it all winter.

Provided by jrobertfl

Categories     Sauces

Time 15m

Yield 1 Cup, 16 serving(s)

Number Of Ingredients 7

2 cups fresh basil leaves, packed
1/2 cup parmesan cheese, freshly grated
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • Makes 1 cup.
  • Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Nutrition Facts : Calories 94.3, Fat 9.6, SaturatedFat 1.6, Cholesterol 2.8, Sodium 58, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 1.8

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