Big Batch Basil Pesto
Servings: 34 servings
Yields: 5.5 cups (1320g) of pesto sauce
Calories: 153kcal
Stock your freezer with big batch basil pesto from scratch. This classic pesto recipe requires only 6 ingredients, but will be enough for more than 8 meals!
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Ingredients
- 10 cups (300 g) packed basil leaves
- 1 cup (140 g) pine nuts
- 1 head of garlic about 15 garlic cloves
- 2 teaspoons kosher salt
- 2 cups (480 ml) olive oil
- 1 cup (320 g) grated Parmigiano-Reggiano
- ¼ cup (60 ml) fresh lemon juice
Instructions
- Wash and dry the basil leaves. Arrange the leaves on a baking sheet and freeze for about 2 hours. (You can prepare this step in advance. Once frozen, place the frozen leaves in a gallon-size freezer bag.)
- In a medium skillet, toast the pine nuts over medium heat for about 5 minutes, stirring frequently. Be careful not to burn them. Cool slightly.
- Peel the garlic cloves by smashing them with a flat side of the knife.
- In a large (14-cup) food processor, place the frozen basil leaves, pine nuts, garlic, and salt.
- Process it until smooth.
- While the processor is still running, slowly add olive oil.
- Add grated parmesan and lemon juice and process for another 30 seconds or so.
Notes
Note 1: Freezing basil leaves ensures the creamiest pesto sauce!!
Use about ½ cup of pesto sauce per 1lb of pasta.
Storing Tips:
- Fresh pesto should be refrigerated in an airtight container for up to 1 week.
- You can also freeze the pesto for up to 6 months. How to Freeze Pesto:
- Option 1: Pour the prepared pesto into a freezer bag, squeeze all the air out, and flatten it. It’s easier to break a small chunk out or defrost it when it’s nice and flat like that.
- Option 2: Divide the pesto into an ice cube tray or silicone freezer molds. Once frozen completely, transfer the pesto cubes into a large freezer bag to store.
- Fresh pesto should be refrigerated in an airtight container for up to 1 week.
- You can also freeze the pesto for up to 6 months. How to Freeze Pesto:
- Option 1: Pour the prepared pesto into a freezer bag, squeeze all the air out, and flatten it. It’s easier to break a small chunk out or defrost it when it’s nice and flat like that.
- Option 2: Divide the pesto into an ice cube tray or silicone freezer molds. Once frozen completely, transfer the pesto cubes into a large freezer bag to store.
Nutrition
Servings: 40 g
Calories: 153kcal
Carbohydrates: 1g
Protein: 2g
Fat: 16g
Sugar: 0.2g
Sodium: 185mg
