In the summer months I have always loved taking advantage of the produce and freezing as much as I can to enjoy during fall and winter. This year, I plan on grating sweet summer tomatoes and using them for pasta sauce, freezing corn kernels and tossing them in stews and stir fry, and my personal favorite, making big batches of pesto with all the bountiful basil we have in season right now!
I know this is not a new concept, but I always keep freshly made pesto in my freezer. When I have a big batch on hand I know I can make a delicious and easy dinner at a moments notice. So…I decided to create all new recipes using pesto as the star and dedicate this week to a full week of easy and quick pesto dishes.
First, my homemade pesto recipe:
Homemade Pesto
Prep time
Total time
Author: Rachel Kor
Recipe type: Sauces and Spreads
Serves: 3½-4 cups
Ingredients
- ¼ cup pine nuts
- 9 cloves garlic
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1-1½ cups olive oil
Directions
- In a food processor, fitted with a steel blade, pulse the pine nuts, and garlic until combined. Then add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil in until the pesto is thoroughly pureed.
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