I store up fresh basil pesto in the freezer at this time of year so that I can have it year-round. I freeze it in ice cube trays. After it’s frozen, I pop the cubes into an airtight container or zip-lock bags and store it in the freezer for later. It’s wonderful to pull an ice cube and mix a little with olive oil as an alternative to mayonnaise on up-coming back to school lunches. You can find fresh basil and pre-made pesto at farmer’s markets. My local market often has a gallon pot full of basil pesto.
At Chef-K, we like to create homemade basil pesto that was inspired by my family recipe in the traditional Genoa style. I’ve included this special recipe below so that it may become your favorite to share with family and friends.
- Laurie Zerga
Founder, Chef-K Inc.
Basil Pesto Sauce Recipe
Serves 8-10 servings of pasta
This pesto is based on Laurie Zerga’s family recipe in the traditional Genoa style.
Ingredients
- 2 cups fresh basil leaves
- 1/4 – 1/2 cup Olive oil
- 2 Tbsp toasted pine nuts (optional)
- 2 cloves garlic
- 1 tsp salt
- 1/2 cup Parmesan or other dry cheese – grated
- 3 Tbsp softened butter or cream (depending on what’s available – typically butter is more common)
Directions
- Gently wash & spin basil leaves.
- Put basil, pine nuts, garlic & salt into a blender or food processor.
- Mix at high speed, periodically scrape down the sides, pour in oil slowly until a fine paste is achieved.
- Transfer to a small bowl & hand mix in cheese until blended.
- Right before serving, add softened butter or cream.
- This will store for about a week or you can freeze it.
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