Basil Pesto
Servings: 0
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.
Notes
Recipe By: Sherry Moman
NOTES : I measure basil leaves in gallon ziplock bags.
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