This is a great way to preserve a lot of fresh basil. Simply add to freezer

bags and place in the freezer until needed. Defrost and add to pasta

sauces (cream or wine), or use as a sauce over fish, or use as a spread for Italian bread. Below are two recipes so choose the one you like!

 

 

Basil Pesto Sauce (Recipe 1)

 

2 medium garlic cloves, or more to taste

4 cups basil leaves

4 tablespoons pine nuts (black walnuts or any other nut may be substituted)

1/2 cup extra-virgin olive oil

1/3 cup Parmesan Cheese (romano or any other cheese may be substituted)

 

Mix all the above ingredients in a blender/food processor to a paste/spread

Consistency. Adjust ingredients to taste and to achieve the desired consistency for how you plan to use the sauce. Use as a sauce for fresh cooked pasta, a

spread for sliced bread, a topping for pizza or any other creative way you can

think of!

 

 

Basil Pesto Sauce (Recipe 2)

Makes about 1 cups

 

1 teaspoon Garlic, minced

cup Walnuts

cup Parmesan cheese

cup Olive oil

1 cup Basil, fresh, stems removed

Salt to taste

 

Add the garlic, walnuts, cheese, and olive oil to a food processor bowl.

Pulse until a course paste begins to form. Add the basil and pulse until

blended. Check the seasonings.