10 months ago

How to make homemade Basil Pesto(Nut Free / Sugar Free)
Ingredients:
8 cups of basil leaves🌿 (no hard stems)
2 cups grated cheese (we use Parmigano Reggiano)
about 3/4 cup olive oil
4 garlic 🧄 cloves
One ice cube tray

Directions:

1) Rinse your basil leaves and lay them on a clean dish towel, cover with another clean dish towel and pat dry.

2) Place the basil leaves in a food processor, along with the garlic 🧄 cloves, & olive oil and on medium/high speed, blend all together.

3) Remove the cover and add the grated cheese and the rest of the olive oil. Scrap the sides to make sure that all is well combined. Your pesto should be silky smooth. If desired, you can thin out the pesto by adding more olive oil.

4) Pesto is ready to be used. Store the leftover pesto in the fridge, covered for up to one week.

*Note: taste the pesto along the way and adjust to your flavour profile.

5) HOW TO FREEZE PESTO: Spoon the pesto into the ice cube tray and cover with plastic wrap and top with aluminum foil, seal tightly and place in the freezer until frozen.

6) Once frozen, remove from freezer, flip over the ice cube tray to remove the cube sized pesto and place them in a container and then back into the freezer. The pesto can be easily kept in the freezer for up to 4 months.
This way you can thaw as little or as much as you need for your cooking recipe.

Nancy and Franca thank you for watching
And as always, continue to LOVE WHAT UEAT 🫶😋
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