Nothing says summer like fresh pesto made from the garden. A few years ago I gave up on herb gardening outside, hard to keep it up at times. So I opted for an indoor version and settled on the AeroGarden Harvest.
How to Freeze Pesto
If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Pour or spoon the pesto into the ice cube tray and drizzle a small amount of olive oil over the tops of each of the cubes. Freeze for a few hours until solid. Remove from the ice tray and store in a freezer safe, zip-top bag. When you want to use it, defrost and add the grated Parmesan or Romano.
Ingredients to Make Fresh Herbed Pesto
- Fresh basil
- Pine nuts
- Olive oil
- Parmesan or Romano cheese
Equipment to Make Fresh Herbed Pesto
- Food processor or blender
How to Make Fresh Herbed Pesto
Combine basil leaves, pine nuts and garlic into a food processor.
Process until finely minced.
Fresh Herb Pesto
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!
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Servings: 4
Ingredients
- 2 cups fresh basil leaves (stems removed)
- 2 tablespoons pine nuts
- 2 large cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh Parmesan or Romano cheese grated or shredded if you like bigger pieces
Instructions
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the food processor running slowly dribble in the oil and process until the mixture is smooth.
- Add the parmesan cheese and process very briefly, just long enough to combine.
- Store in the refrigerator in an airtight container for up to a week.
