How To Make And Freeze Basil Pesto

• servings: 24 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

4 cups fresh basil

1 cup grated parmesan

1/2 cup pine nuts (toasted)

3 cloves garlic

1 lemon (juice and zest of)

1 cup extra virgin olive oil

salt and pepper to taste

Directions

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.

Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.

Notes

To freeze, pour into ice cube tray and place in the freezer for 2 hours. Remove from frozen pesto cube store in a resealable plastic bag until future use. Pesto will last up to 3 months frozen.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 119 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 4 mg
• Sodium: 64 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 2 g