To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. ways to use pesto A sauce this versatile (and delicious) is perfect for pasta, but you can also:
• dress a cold potato or pasta salad
• stir into vegetable soup
• use as a topping for grilled meats and fish
• spread onto sandwiches
• scoop onto slices of toasted baguette or crackers
– ¼ oz. (1/4 cup) pine nuts.
– 1 large clove garlic, peeled.
– Kosher salt and freshly ground.
– black pepper.
– ½ cup extra-virgin olive oil; more for storing.
– 1 oz. grated Parmigiano-Reggiano or Grana.
– Padano (½ cup from a box grater; 1 cup from a rasp grater).
Step 2: To make pesto in a food processor Pulse the basil, pine nuts, garlic, ½ tsp. salt, and ⅛ tsp. pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.
Step 3: To store: You can store pesto in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To refrigerate, transfer the pesto to an airtight container and pour enough oil over it to create a thin layer. This will prevent the pesto from oxidizing and changing color. To freeze, omit the oil layer and portion the pesto into small plastic freezer bags or ice cube trays so you can defrost only as much as you’ll use at one time. If using ice cube trays, freeze until solid, and then transfer the cubes to a plastic freezer bag for storage. Defrost overnight in the refrigerator.