My greenhouse is on overdrive this year. Seriously I have supplied half my neighborhood with Basil and it just keeps coming. Here is a super simply basic pesto recipe. I freeze and then add the cheese when I am ready to make pesto chicken, fish, bread, pasta etc.
Please note the photos here are from a triple batch.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. If you want to try a different nut go right ahead. I’ve had other variations. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.
Some people add cheese and then freeze. I typically don’t just in case I want to use my pesto in a way that wouldn’t call for cheese.
Also ice cube trays can be a great way to freeze smaller portions of pesto.