How To Make And Freeze Basil Pesto
Lemon juice and zest adds brightness and freshness to this traditional basil pesto recipe. Perfect for freezing and using later in pastas, soups, marinades and more.
Servings 24
Calories 119kcal
Equipment
Ingredients
- 4 cups fresh basil
- 1 cup grated parmesan
- ½ cup pine nuts toasted
- 3 cloves garlic
- 1 lemon juice and zest of
- 1 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- To toast pine nuts, place on a baking sheet in an even layer and bake at 350 for 6-7 minutes until browned.
- In a large food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest.4 cups fresh basil, 1 cup grated parmesan, 1/2 cup pine nuts, 3 cloves garlic, 1 lemon
- Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.1 cup extra virgin olive oil, salt and pepper to taste
Notes
Pesto will freeze well for up to 6 months. I like to freeze it in smaller cubes for quick defrosting or tossing in to a pot of soup or pasta.
Nutrition
Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 64mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 3.2mg | Calcium: 56mg | Iron: 0.3mg
