Fresh Basil Pesto

Fresh Basil Pesto Sauce Recipe by Ash's In The Kitchen

What an absolutely amazing staple to any kitchen! I used to buy pesto at my local store but it was insanely expensive. After making it the first time I realized just how simple it is to keep my kitchen stocked. It’s so easy and lasts in the fridge for 3 weeks and the freezer for 6 months. I put it on so many things and it makes a great dip for veggies. So good and so simple! You can also substitute half of the basil with parsley to save money and it adds a slight peppery flavor which goes well with pork or chicken.

A great method of storing your fresh made pesto is to freeze it in individual portions! Silicone molds work great or just your everyday ice cube trays.

Fresh Basil Pesto

  • 4 cups fresh Basil; packed
  • 5 Garlic Cloves
  • 2/3 cup Olive Oil
  • 1 cup Parmesan; grated
  • 1 Tablespoon Salt
  • 1/3 cup Pine Nuts or Blanched Almonds; toasted
  1. Combine the garlic, pine nuts, salt, Parmesan and basil in food processor. Slowly pour in olive oil as you blend the ingredients until it forms a paste.
  2. Scoop into a mason jar and store in fridge for up to a month and a half or the freezer for up to 8 months.
  3. Enjoy!

Looking for a side dish? Try one of these!

Pesto Pulled Pork Garlic Bread
Tomato Pesto Soup
Smoked Pesto Salmon

Published by ashsinthekitchen

Home cook, gardener and lover of life!

9 thoughts on “Fresh Basil Pesto

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