Big Batch Basil Pasto
Make and freeze this big batch basil pesto recipe with weight measurements for perfect results every time. Packed with fresh basil, Parmesan, Pecorino, pine nuts, garlic, and olive oil.
Servings: 20
Equipment
- Food Processor
Ingredients
- 190 g basil ~7 cups packed basil, washed and dried
- 32 g garlic ~7 cloves
- 100 g pine nuts ~10 1/2 tbsp
- 205 g Parmesan ~1 3/4 cup grated
- 80 g Pecorino Romano ~7 tbsp grated
- 370 g olive oil ~1 3/4 cup
- salt to taste
Instructions
- In a food processor, pulse the garlic until finely chopped. Scrape down the sides of the blender to make sure all the garlic is well chopped.
- Add the pine nuts to the garlic and process until the mixture has a fine, sandy texture. Scrape down the sides again.
- Add in basil and oil. Process until blended but still with some texture, or keep blending for a super smooth pesto, I like some texture to mine. Do what you like.
- Transfer the pesto to a large bowl and stir in the Parmesan and Pecorino.Note: You can add the cheese directly to the food processor if it fits, but I prefer mixing it in by hand for better texture.
- Taste and add salt if you need it.
Video
Notes
Freeze For Later
If you want to freeze, portion into plastic freezer bags or small containers. If using freezer bags, lay the bags flat to freeze. It helps with storage and quick thawing later on.
If you’re using a jar or small container to freeze, add a thin later of oil to the top of the pesto to “seal” it and minimize any oxidation that may happen.
To use, let the basil pesto thaw in the fridge or at room temp and then use as you normally would. Don’t heat the pesto to thaw it, it’ll ruin the taste, texture and color.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!