Ingredients 3 cups packed basil leaves 1/4 cup olive oil 1 tablespoon lemon juice
Add all of the ingredients to a food processor and pulse until smooth, scraping down the sides of the bowl with a rubber spatula as necessary.
Store and freeze the basil puree based on your needs: – Pour it into a freeze-proof container. – Pour it into a small freezer bag, seal, and flatten for easier stacking. – Portion into an ice cube tray for smaller servings that you can pop out individually.
For pesto: Add 1/2 cup basil puree, 1/4 cup grated Parmesan, 2 tablespoons chopped toasted nuts, 2 garlic cloves, and a hefty pinch of salt to a food processor. Pulse until well combined. Add olive oil as desired for a thinner consistency. (Makes 3/4 cup)
For pistou: In a small bowl, combine 1/2 cup basil puree, 4 minced garlic cloves, and a pinch of salt. (Grated Parmesan is optional.) Add olive oil as desired for a thinner consistency. (Makes 1/2 cup)