Imagine capturing the vibrant essence of summer's freshest basil in a silky, aromatic sauce that you can enjoy months later - that's exactly what this Mild Pesto recipe promises! Whether you're a culinary enthusiast or a busy home cook looking to preserve garden-fresh flavors, this foolproof pesto technique will transform your meals and impress your family with minimal effort. Get ready to learn the art of creating a versatile, freezer-friendly pesto that brings a touch of Italian magic to your kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic
- Salt to taste
Instructions
- Thoroughly wash the fresh basil leaves under cool running water and gently pat dry with paper towels to remove excess moisture.
- Peel the garlic cloves and remove any green sprouts from the center to prevent bitterness.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they become lightly golden and fragrant. Be careful not to burn them.
- Allow the toasted pine nuts to cool completely at room temperature to prevent them from becoming oily when blended.
- Add the basil leaves, cooled pine nuts, peeled garlic cloves, and grated Parmesan cheese to a food processor or high-powered blender.
- Pulse the ingredients a few times to roughly chop and combine them.
- With the processor running, slowly drizzle in the olive oil in a steady stream until the mixture becomes smooth and well-incorporated.
- Stop and scrape down the sides of the processor with a spatula to ensure all ingredients are evenly mixed.
- Taste the pesto and add salt gradually, blending and tasting until the seasoning is perfect.
- Transfer the pesto to clean, freezer-safe containers, leaving about 1/2 inch of space at the top for expansion.
- If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation and seal tightly.
- Label the containers with the date and contents, then place in the freezer where it can be stored for up to 3 months.
Tips
- • Always use the freshest basil leaves possible for the most vibrant flavor • Toast pine nuts carefully - they can burn quickly, so watch them like a hawk! • Leave a little space in your freezer containers to allow for expansion • Drizzle a thin layer of olive oil on top before freezing to prevent oxidation • For best quality, use within 3 months of freezing • Thaw in the refrigerator overnight for optimal texture • Consider using small portion containers for easy meal prep • If you're nut-allergic, substitute pine nuts with sunflower seeds • Use high-quality Parmesan cheese for the most authentic taste
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 4g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
