Pesto is a kitchen staple that's easy to make, especially when you have an abundance of fresh basil. Use this versatile sauce to garnish soups, as a topping for pizza or bruschetta, to flavor pasta or vegetables, or add to mayonnaise for a sandwich spread.
Pesto will keep for a month when covered with a layer of olive oil, closed tightly in a container and refrigerated. It also freezes well.
This recipe makes about 2 cups.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Combine the garlic, basil, parsley and pine nuts in the bowl of a food processor. Pulse until coarsely chopped.
With the machine running, add the olive oil in a slow, steady stream until the pesto is smooth, stopping when needed to scrape the sides with a rubber spatula.
Transfer the pesto to a medium-size bowl. Add the salt and Parmesan, and stir to combine.
Freshly made pesto will keep for a month in the refrigerator. Preserve its vivid green color by pouring a thin film of olive oil over the pesto to seal out the air.
Pesto can also be frozen for up to 3 months. Place it in small containers with tight-fitting lids so you can thaw just the amount you need. For even smaller portions, freeze the pesto in ice cube trays and transfer the cubes to a resealable plastic freezer bag to add to dressings or garnish soups.