Ron Wilson

Ron Wilson

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Preparing Perfect Pesto with Rita

I had to prune my basil and got just enough to make my favorite freezer pesto. Now when you have an abundance of basil, go ahead and double the batch!

SMALL BATCH FREEZER BASIL PESTO

2 cups basil leaves, packed or more to taste

Handful fresh parsley leaves

1 cup shredded Parmesan cheese

1 tablespoon pine nuts

1 clove garlic, minced, to taste

Pepper to taste

Olive oil: start with 1/3 cup and go from there

I use my food processor. Place everything but oil and pepper in the food processor and process until blended. Pour in oil and process until smooth. Pack into freezer containers.


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