Name: Basil Pesto
Ingredients: 1 1/2 - 2 gallons fresh basil leaves (washed and drained); 1 large garlic bulb (cloves peeled); 6 ounces walnuts or pine nuts; 1 1/2 cups grated Kraft parmesan cheese (in plastic jar or 5 oz. fresh shredded parmesan cheese in pkg.); 2 teaspoons kosher salt (or more to taste); 1/2 teaspoon black pepper; 3 1/2 cups extra virgin olive oil

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Basil Pesto

Course: Main Course

Keyword: basil, pasta, pesto, sauce

Servings:

Author: Sherry Moman

Ingredients

1 1/2 - 2 gallons fresh basil leaves washed and drained
1 large garlic bulb cloves peeled
6 ounces walnuts or pine nuts
1 1/2 cups grated Kraft parmesan cheese in plastic jar or 5 oz. fresh shredded parmesan cheese in pkg.
2 teaspoons kosher salt or more to taste
1/2 teaspoon black pepper
3 1/2 cups extra virgin olive oil

Instructions

You will need 2 (1 gal.) ziplock bags packed as full as you can of fresh
basil leaves, washed and drained on paper towels. Do not crush.
Peel the cloves of a large head of garlic and put in 12-14 cup food processor with
the blade in place. Add nuts, parmesan cheese,
kosher salt and pepper. Process until fine. Keep processing and slowly
pour olive oil through spout. When it becomes liquid, start adding basil
leaves alternately with rest of olive oil and continue to process until all have
been added and you have the consistency you want. Adjust seasonings if
needed. Package in 4 or 8 oz. freezer containers. I like to use jars. Freeze.
To thaw, put in refrigerator. To use, heat in microwave about 20 seconds and use
at room temperature. Stir into pasta or spread on fish or chicken and cook in oven.
Also good to dip bread in as an appetizer.