Traditional Basil Pesto

There are infinite versions of basil pesto.  This is a simple version, but you can try it with different ratios.  When I make pesto to freeze for the winter I leave the cheese out (it gets bitter in the freezer) and pack anywhere between 1/2 and one cup of finished pesto into Ziploc bags.  I then freeze them flat, and once they’re hard, store them upright.  It’s like a library of the most delicious books , making them simple to access, thaw, add cheese to and use, all winter long!

2 cups loosely packed basil leaves
Salt
1 clove or more garlic
2 to 4 tablespoons pine nuts or walnuts
1/4  cup extra virgin olive oil, or more
3 tablespoons freshly grated Parmesan, pecorino Romano, or other hard cheese, or to taste

Combine the basil with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender.  Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.

Add more oil if you prefer a thinner mixture.  Store in the refrigerator for a week or two or in the freezer for several months.  Stir in the Parmesan just before serving.

Use on top of pizza, pasta, grilled vegetables…

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