Pesto For Freezing

Name: Pesto For Freezing
Ingredients: 6 cups loosely packed fresh basil; 1 cup olive oil; 1/2 cup pine nuts; 5 garlic cloves; 2 teaspoons salt; 1 cup pecorino romano cheese, this is used a little bit at a time only when eating the sauce (or parmesan)

6 ingredients

4 steps

Ingredients

6 cups loosely packed fresh basil
1 cup olive oil
1/2 cup pine nuts
5 garlic cloves
2 teaspoons salt
1 cup pecorino romano cheese, this is used a little bit at a time only when eating the sauce (or parmesan)

Directions

1

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
2

Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
3

To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
4

When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.