Pesto

In the middle of winter, there is nothing better than finding organic basil for $3 at Trader Joes. Since basil doesn’t like to be refrigerated, I immediately made pesto! The smell takes me straight to summer basil harvests in my garden. It is so easy to make and delicious on everything!
Organic basil
2 cups packed fresh basil leaves
2 cloves garlic
2-4 T. cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Pestojpg
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

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