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.
4 cups fresh Basil; packed
5 Garlic Cloves
⅔ cup Olive Oil
1 cup Parmesan; grated
1 Tablespoon Salt
⅓ cup Pine Nuts or Blanched Almonds; toasted
- 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.
- 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.
- Enjoy!
Looking for a pesto dish? Try one of these!
Ash's In The Kitchen 
9 thoughts on “Fresh Basil Pesto”