Description
Frozen mini-cups of pesto for busy weeknight meals.
Ingredients
Units
Scale
- 2 cups Basil Leaves, packed
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup Pine nuts, or Walnuts
- 1/2 cup Parmesan Cheese, shredded or flaked
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 cloves Garlic
- 1 1/2 tsp Lemon Juice, optional
Instructions
- In food processor, add in basil, nuts, salt, pepper and garlic.
- Pulse food processor until the ingredients are roughly chopped. About 6 pulses.
- Then turn on and while processing pour in olive oil. Allow to combine until nuts, garlic and basil have been thoroughly blended. Finish with squeeze of lemon juice if desired.
- Spoon into mini muffin tin. Cover with plastic wrap and gently press plastic wrap to the top of each cup to make sure minimal air is allowing in. Cover with aluminum foil. Freeze.
- Pop out of muffin tin when frozen through and place in a freezer safe container for later use.
- When using in a recipe, allow them to defrost at room temperature. Or if making with pasta – drain pasta, and in the same pot that you used for boiling pasta, toss a couple of cubes per pasta serving into the empty warm pot, allow to melt and then toss in drained pasta to combine. Serve warm.