Most of the time I make a whole batch and if I am not going to use all of it for a few weeks I freeze it. When storing pesto in the refrigerator or freezer it is important to store it in an airtight container and cover it with olive oil so it does not oxidize. A great trick I have learned from Giada (food network chef) is to reserve starchy pasta water and mix in a little with the pesto when eating with pasta. This way you can use less olive oil to get it to the consistency you like.
The players:
- 1/2 cup walnuts
- 1/3 cup parm blocks =1/2 cup grated*
- 1/2 tsp salt
- Pepper to taste
- 5 cups basil
- 1/3 cup olive oil
- 2-3 cloves of garlic
Place the walnuts and garlic in the food processor and pulse until it is coursley chopped.
Place the basil, salt, and pepper in and start adding oil and pulse.
Add all the oil and pulse until it is all pureed. If it needs more oil because it is not pureeing, add more. Add cheese and blend until incorporated. Taste it to make sure it is to your taste for salt and pepper. Enjoy!
* I use my food processor to grate the cheese to make it easier. Most food processors have a blade that will grate cheese. But if you don't have one or cannot find it like me, cut it up into small inch block, place it in the food processor and pulse until it is finely crumbled.
