Pesto for Freezing

piątek, 31 stycznia 2014

Pesto for Freezing

Time: 20 mins


  • 6 cups loosely packed fresh basil
  • 1 cup olive oil
  • 1/2 cup pine nuts
  • 5 garlic cloves
  • 2 teaspoons salt
  • 1 cup pecorino romano cheese, this is used a little bit at a time only when eating the sauce (or parmesan)


  • 1 Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
  • 2 Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
  • 3 To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
  • 4 When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.

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