To make the pizza shown in the photo, thaw two cubes (4 tablespoons) of the pesto and spread on a purchased pizza crust. Top with 4 ounces sliced fresh mozzarella and bake in a 425°f oven for 10 minutes or until cheese is melted. Drizzle with olive oil and sprinkle with crushed red pepper.
START TO FINISH: 15 MINUTES FREEZE: 6 TO 12 HOURS MAKES: 1¼ CUPS PHOTO
1. In a food processor or blender combine basil, nuts, cheese, oil, garlic, salt, and pepper. Cover and process or blend until nearly smooth, stopping to scrape the side as necessary.
2. Place 2 tablespoons of the pesto in each slot of a standard ice cube tray; cover tightly with foil. Freeze for 6 to 12 hours or until firm.
3. Remove frozen pesto cubes from ice cube trays and place in freezer containers. Store in the freezer for up to 3 months or in the refrigerator for up to 2 days.
4. To serve, thaw desired amount of pesto at room temperature for 1 to 2 hours.
PER 2 TABLESPOONS: 173 cal., 17 g fat (3 g sat. fat), 5 mg chol., 200 mg sodium, 40 g carb., 3 g fiber, 10 g pro.
TIP: For pesto pasta, toss 2 tablespoons thawed pesto (1 cube) per 1 cup hot cooked pasta.
Although basil pesto is the Genovese classic, this flavorful and aromatic sauce is highly adaptable to different herbs and leafy greens, depending on the flavor you are after. Substitute all or part of the basil for spinach, arugula, parsley, or cilantro. You can also swap out the nuts: Pine nuts, walnuts, almonds, pistachios, and pecans all work equally well.