Yield: About 12 ounces
Recipe type: Sauce/Spread
  • 5 cups packed fresh basil leaves
  • 6 garlic cloves peeled and coarsely chopped
  • 1 cup grated Parmesan cheese
  • ¼ tsp freshly cracked black pepper
  • ½ cup olive oil
  1. Remove all the tough stems. Rinse the leaves under cold water in a colander. Drain all the water, then pat dry the leaves with a paper towel.
  2. Add the basil leaves and garlic to the food processor. Process for 2 minutes, turn off the processor and scrape sides down once.
  3. Add Parmesan cheese and freshly cracked black pepper. Process for another minute.
  4. With the food processor running add the olive oil through the processor chute gradually and process until smooth.
To freeze pesto sauce scoop about 4 ounces into small zipped snack bags and flatten with your fingertips. Place the small bags in a quart-size freezer bag and store in the freezer for 4-6 months. When ready to use leave the entire bag out, or break off as much as you need, and thaw in room temperature for 30 minutes and then use the same as fresh pesto.
Recipe by Persian Mama at