It’s like Liquid Basil…
Homemade Pesto. Stays good in the fridge for 2 weeks. Freezes well for 2 months or more.
It’s like Liquid Basil…
Homemade Pesto. Stays good in the fridge for 2 weeks. Freezes well for 2 months or more.
Cooking Instructions
- 1
Roast the pine nuts in a pan on medium-low heat, moving them frequently with a heat-resistant spatula. (They burn VERY quickly.) Roast until a little brown on two sides to release the flavors for Amazing Pesto.
- 2
Add the basil leaves (not stems), the grated parmesan, the roasted pine nuts, whole garlic cloves, salt, and pepper, to a food processor and blend on high for more than a minute.
- 3
Slowly pour in the Olive Oil while food processor is blending, until fully combined. (Slow add will help create a smoother, longer-lasting pesto)
- 4
Store in a glass jar in fridge or freezer.
BONUS: pour a very thin layer of extra olive oil over the pesto in the jar to prevent air from turning the pesto bad as quickly.
If your pesto turns brownish or orangish, it has gone rancid. You can still use it (it will not hurt you), but the flavors will be degraded.
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