Basil Pesto
Basil Pesto
Store pesto in airtight containers in the freezer for up to one year. Refrigerate for up to one week. If using canning jars allow 1/4″ headspace and top pesto with a tsp of olive oil before freezing
Servings Prep Time
3cups 10 minutes
Cook Time
5minutes
Servings Prep Time
3cups 10 minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Using a food processor, finely chop the garlic
  2. Add basil a little at a time making sure that it is finely chopped
  3. Add the pine nuts to the basil and garlic and process until well incorporated
  4. (optional) Chop the pepper and add to the food processor. You can de-seed the pepper if you like, we left the seeds in for more heat.
  5. Add the cheese and blend until it has the consistency of paste
  6. Add olive oil slowly, blending well
Recipe Notes

Pesto can also be frozen in ice cube trays and then stored in a freezer safe container or bag.  I store mine in small canning jars and then refrigerate for up to a week. I add the salt and pepper to taste depending on what I am using the pesto for.  A little goes a very long way.

The pesto would be great with our Pesto Focaccia Bread, for recipe click here.

This Basil Pesto recipe is Gluten Free and Vegetarian.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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