I'm a newbie to pesto. Never liked it before but now I crave it. It's pretty easy to make your own pesto and if you make a lot at one time you could freeze what you won't use immediately.
Here's a quickie version of basil pesto based off a recipe from America's Test Kitchen. Basically that means I omitted and/or didn't do certain steps that were in the original recipe. I think I tripled this recipe to have extra to freeze.
Basil Pesto (sauce for 1 pound of pasta)
2 cups, packed fresh basil
3 garlic cloves, minced
1/2 cup, extra-virgin olive oil
1/4 cup, grated Parmesan cheese
salt & pepper
Throw everything in a blender. Pack it down so the blades will catch all the goodies and give it a whirl.
If you make more than enough you can freeze your pesto up to 3 months. Pour the extra in to the molds of a regular sized muffin tin, leave room at the top. Pour a thin layer of extra-virgin olive oil on each pesto cup and stick them in your freezer. Once they're it's hard, run a knife around each mold and pop them out, wrap each one with plastic, and put all your pesto discs in a freezer bag. Don't forget to label with the date!
I'm going to pack the pesto with pasta for lunch tomorrow. We'll see how well it heats up for lunch.
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