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Basil Pesto



This is one of those recipes that can be used in so many ways. It can be used as a sauce for pasta, pizza, wings or a dip for bread.  It can also be a seasoning for meats. The truly best part is it can be frozen for up to 4 months. While frozen it still maintains its great color and flavor. The best way is to use an ice tray. After frozen in the tray you can store them in a freezer bag and use as little or as much as you need. My all time favorite use is in pasta. I boil a pound of pasta, strain it place the pot back on the stove, add 1/2 cup of heavy cream and let that heat up to just a simmer. I then add the pasta back to the pot and then 3 cubes of pesta. Toss everything together and it is a quick and easy pasta dish. Serve with your favorite protein and some veggies for a complete meal. This is a great all around recipe. Pesto makes everything taste better.

Basil Pesto

Prep Time15 mins
Course: Sauce
Cuisine: Italian
Keyword: basil, basil pesto, parmesan, pesto, Southern Fellow
Servings: 2 cups

Ingredients

  • 1 cup parmesan finely chopped
  • 1/4 cup pecans finely chopped
  • 4 cups fresh basil leaves packed
  • 1 tsp fresh ground pepper
  • 1 cup extra virgin olive oil good quality Italian

Instructions

  • Using a food processor chop the parmesan and pecans and reserve.
  • Add the basil leaves and return the parmesan and pecans.
  • Turn on the food processor and while it is running, drizzle the olive oil,
  • Use in 2 days or freeze.

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