Ingredients
- 4 cups fresh basil leaves
- 1 cup grated parmesan cheese
- 4 cloves garlic
- Juice and zest of one lemon
- 1 cup olive oil
- Salt and pepper to taste
Directions
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Step 1:
Combine basil, cheese, garlic, lemon juice and zest in the bowl of a food processor. Slowly drizzle in olive oil and puree until smooth. Season with salt and pepper.
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Step 2:
Pour into plastic ice cube tray and freeze. Once frozen, remove from tray and place cubes into plastic freezer storage bag to use when needed.
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Step 3:
Frozen pesto will last up to 3 months. Makes about 12 cubes. Note: This is great for use in sauces, in marinades or pasta.