Description
A simple Italian classic pesto, wihtout nuts. Make batches and freeze for the winter, so that you can enjoy this garden fresh taste year round. Use over fresh pasta, grilled vegetables, or spread on toasted crostini!
Ingredients
1 pint cherry or grape tomatoes
1 cup fresh basil leaves
4 cloves garlic
1/3 cup parmesan, grated
2 tablespoons extra virgin olive oil
1/2 tsp salt
optional dash of chili pepper flakes
Instructions
In a blender or food processor combine all ingredients, except the cheese, and pulse/blend until it is all incorporated.
Add grated parmesan and pulse a few times until just combined. the pesto should be a thick consistency. (add more oil, if needed – I’ve never used more that 2.5 tbs)
Place in air tight jars and store in the refrigerator or freezer * see blog notes
Notes
I store these in 4 oz mason jars. You can also freeze them in ice cube trays, once frozen, transfer them to a freezer-safe bag or container. Toss a frozen cube or two over fresh pasta- use a splash of hot pasta water over it to mix it in.