We love pesto and since we always have an abundant supply of basil in the garden we make lots of pesto for the freezer to enjoy all winter long.
Ingredients
- 1 clove garlic
- 1/4 cup pine nuts or almonds, toasted
- 1 1/2 cups fresh basil leaves
- 1/2 cup baby spinach
- 1/2 teas freshly ground black pepper
- 1 tbls fresh lemon juice
- 2 tbls olive oil
- 1 teas salt
- 3 tbls mayonnaise or a little extra olive oil
- 1/2 cup Romano or Parmesan cheese, grated
Directions
- Place all ingredients except the mayo and the cheese in the blender or food processor and process until smooth.
- Blend in the mayo/oil and cheese until just combined.
- This mixture can be frozen in serving sizes in small containers or frozen in ice cube trays and then dumped into a plastic bag.
Why the spinach? I find pesto can sometimes appear grayish after processing so I add the baby spinach to boost that nice green colour.