Basil Italian Organic – 1 Bunch 2 Ounces

Description

Basil Italian Organic – 1 Bunch 2 Ounces

The Best Basic Pesto

By Jenn Segal Once Upon A Chef

Homemade pesto sauce is easy to make, and it’s good on just about everything, from pasta to pizza to salads.

Servings: Makes about 1¼ cups (about 10 servings)
Total Time: 15 Minutes
INGREDIENTS
⅓ cup walnuts
2 large garlic cloves, roughly chopped
2 cups packed fresh basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup extra virgin olive oil
½ cup grated Parmigiano-Reggiano

INSTRUCTIONS
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper, and process until the mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once frozen, remove the pesto cubes from the tray and put them in a sealable plastic bag or an airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.

BY THE WAY, PESTO CAN BE MADE WITH LACINATO KALE!

How to keep basil fresh:

I asked the restaurants that buy a lot of basil from us. They place the basil in a jar of water, not letting the water touch the leaves, and tent the jar with a ziplock bag. If it begins to condensate in the bag, they put holes in the bag to allow some air flow.

Let me know if it works for you.