I usually put my pesto in small containers (about 125 ml) and freeze. I use it when I am serving pasta (egg noodles) as a side dish instead of rice or potatoes. When the pasta is cooked, I drain them, put them back in the pot and add the pesto. Make sure you use enough salt if not, it will be very bland.
Ingredients:
- At least 500 ml fresh basil
- 250 ml nuts (I use a blend of Pine nuts and Pecan but the usual recipe calls Walnuts, its is up to you)
- 3 garlic cloves
- 250 ml good olive oil
- 125 ml parmesan cheese
- Salt and pepper
Method:
- In a food processor, chop the basil, nuts and garlic
- While the food processor is still running, add the olive oil slowly
- Add parmesan, salt and pepper and mix well
