Pesto Perfection

Did you know that pesto freezes perfectly?
Well it does. And it's super easy to make!
It's a great sauce that has so many uses.
Check back this week for a follow-up post featuring 15 things to do with Pesto.

So here's your basic recipe.

CLASSIC PESTO


1/4 c. pine nuts
1 garlic clove
2 c. packed fresh basil leaves (or fresh spinach leaves if your family doesn't like basil)
6 Tbsp. extra virgin olive oil
2 Tbsp. fresh parsley
1/4 c. fresh grated parmesan cheese*
salt & pepper to taste

*(must use high quality parm. Make sure it has stamped pin dots in the rind...that how you can tell it's real)

- Toast nuts in a dry frying pan on med heat for 7-8 minutes. stirring frequently. Let cool.
- Throw all ingredients into a blender and mix until smooth.

To freeze:
Var 1. Put into air tight container. Top with 1 Tbsp. olive oil and freeze.
Var 2. Pour into ice cube tray. top with plastic wrap and freeze completely. Remove cubes from tray and store in ziplock baggie. This is a great way to throw a cube or two into soups.

To thaw:
In fridge: Thaw in fridge for 24 hours.
Microwave: cook at 50% power for 5-10 minutes, stirring every 2 minutes.