You may also like
Ingredients
- 2 c. fresh basil leaves, lightly pressed
- 1/2 to 1 c. olive oil
- 4 cloves garlic
- 2/3 to 1 c. Parmesan or asiago cheese
Method
- Blend basil leaves, garlic and enough oil to process until liquified.
- Remove from blender container to refrigerator or freezer bowl.
- Add grated cheese and mix well.
- Refrigerate (will keep 2 weeks) or freeze.
- I use ice cube tray and transfer pesto cubes to plastic bag.
- Remove 1 or 2 cubes when needed and thaw at room temperature.
- Do not heat or cook.
- Freeze without cheese.
