Pesto for Freezing

Pesto for Freezing

piątek, 31 stycznia 2014

Pesto for Freezing

Time: 20 mins

Ingredients

• 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)

Directions

• 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.