Pesto can be made with many a herb (parsley, chives, tarragon, cilantro) as well as many a vegetable (kale), cheese (pecorino), and/or nut (walnuts, almonds, hazelnuts). Because our CSA had gifted us three enormous bundles in two weeks, I made a straight-up basil pesto, omitting the nuts mostly because they're so darn expensive. If you like the texture and flavor offered by nuts, you can definitely add them here. Quantities are listed in ingredient list.

Pesto freezes beautifully. Freezing in ice cube trays or something similar is handy, because it allows you to remove small portions as needed.

Re kosher salt: I note the brand I use, Diamond Crystal, because saltiness varies among brands. If you use Morton's kosher salt, for example, you should cut the amount of salt back because Morton's is saltier than Diamond Crystal.

To make a small batch of pesto, use these quantities:

 	4 cups (85 g) loosely packed basil
 	2 to 4 cloves garlic, peeled
 	1 to 2 tablespoons fresh lemon juice
 	1 teaspoon kosher salt (Diamond Crystal brand, see notes)
 	1/2 cup (57 g) grated Parmigiano Reggiano
 	1/4 cup toasted pine nuts, almonds, or walnuts (optional)
 	1/2 cup extra-virgin olive oil


Large or Small Batch Basil Pesto

(320 g) basil

garlic,

lemon juice

(215 g) grated Parmigiano Reggiano

pine nuts, almonds, or walnuts (optional)

olive oil

Combine basil, garlic, lemon, 3 teaspoons of the salt, and the cheese in a food processor. Pulse to combine—you may have to pulse in batches. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste. Store in fridge or transfer to ice cube trays and freeze; then transfer to a ziplock bag and store in freezer.

Can you freeze this pesto with the cheese in it or should you leave it out? I keep reading that pesto doesn't freeze well with cheese in it.

I cut the small recipe in 1/4ths and made one just enough for 4 chicken thighs-was easy and delicious!!!

We’ve been freezing basil oil cubes (just basil, olive oil and garlic) for years. I like the flexibility of adding my choice of nuts and cheese when I pull a cube or two out of the freezer. They seem to last longer in the freezer this way.
I’m excited to have your CSA newsletter. Thanks!

Just made this and it was amazing! Beats my previous pesto recipe by far!!!!  I was fortunate to have pine nuts, so I used those.  So delicious! Thanks for the great recipe!!!

Just made this tonight thanks to a thriving basil plant in the garden this year. Your recipes are always my go-tos! I go a little heavier on the lemon juice, a bit lighter on the salt but there's room for that in this recipe - it's to taste! Paired it with some roasted garden cherry tomatoes, mini mozzarella and pasta with a splash of pasta water and it was to die for. Jarred the rest up to freeze and give to coworkers. Thanks!

large or small batch basil pesto

Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Alexandra Stafford

Ingredients

Instructions

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