Tara at Scarborough Seashells is making Pesto for us today! I love that fact that this can be froze to be enjoyed at a later time!
Thank you Tara for sharing this with us! I hope you all visit Tara’s wonderful blog. You should see the gorgeous jewelry she makes! Okay, on to this yummy recipe!
(this makes 2 batches, so I only used half my ingredients at a time)
4 packed cups fresh basil leaves
2 cups fresh parsley
8 cloves of garlic
2/3 cup pine nuts
1 cup extra virgin olive oil, plus a little extra for drizzling
2 TBSP lemon juice
zest of 1 lemon
3/4 cup grated parmesan cheese
salt and pepper to taste
This recipe is so simple:
Toast the pine nuts over medium high heat until oils begin to release and they become golden brown (about 3 minutes). Set them aside to cool while you prepare your other ingredients.
Add all ingredients -except parmesan cheese- to your blender and blend until smooth. Add more olive oil at a slow drizzle or a TBSP or 2 of water to thin out if necessary.
If you are eating fresh, pour into a bowl, stir in the parmesan cheese and serve immediately.
If you are planning to freeze, leave the cheese out until ready to thaw and use. Pour your mixture into an air tight container.
Drizzle a bit more olive oil on top of the pesto, place a piece of wax paper or plastic wrap directly on top of the sauce to keep the air out and then freeze for up to 3 months.