Pesto Sauce

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 5 tablespoons pine nuts
 11 tablespoons olive oil
 2 teaspoons frozen chopped garlic
 5 tablespoons grated parmesan cheese
 2 cups basil leaves, squash the leaves to fit lots in each cup.
 ½ teaspoon salt
1

Method
Put all the ingredients in a blender and blend until you reach the desired consistency. If it is a little thick you can add some more oil. Pour into some ice cube trays, the silicone bottom ones are perfect for this.

2

Freeze for a few hours, once solid, pop out and put them in a sealable freezer bag, labelled pesto.

3

Ready to Eat
These defrost in minutes so are great for those last minute meals.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 5 tablespoons pine nuts
 11 tablespoons olive oil
 2 teaspoons frozen chopped garlic
 5 tablespoons grated parmesan cheese
 2 cups basil leaves, squash the leaves to fit lots in each cup.
 ½ teaspoon salt

Directions

1

Method
Put all the ingredients in a blender and blend until you reach the desired consistency. If it is a little thick you can add some more oil. Pour into some ice cube trays, the silicone bottom ones are perfect for this.

2

Freeze for a few hours, once solid, pop out and put them in a sealable freezer bag, labelled pesto.

3

Ready to Eat
These defrost in minutes so are great for those last minute meals.

Pesto Sauce

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