My mom Esther makes her pesto with basil, pine nuts, garlic, salt and olive oil and freezes it so that it can be used all winter (and sent to me wherever I may be living at the time). She uses just enough oil to hold the basil together (more can be added when used in a recipe), and does not add any cheese to pesto that she prepares for freezing so she can use it in non-dairy recipes. She adds fresh grated parmesan cheese and a bit more oil for recipes that call for traditional pesto. She has also made it without pine nuts to use in any recipe calling for basil and garlic.
- 4–6 cups tightly packed fresh basil leaves, washed and dried
- ½–¾ cup of pine nuts (walnuts can be substituted or nuts can be omitted altogether)
- 1 whole garlic, peel individual cloves
- ½ cup extra virgin olive oil
- 1 tablespoon sea salt
- Black pepper to taste
- Throw all ingredients into a food processor and process until very finely chopped. Fill ice cube trays or small cups with pesto, or put desired amount in a small baggie and freeze. This recipe makes a very dense and intense pesto which can be diluted with olive oil, cheese and more nuts when thawed and used in any recipe calling for pesto.