Fresh Basil Pesto – 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.
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!
Frozen Basil Pesto Cubes Recipe by Ash’s In The Kitchen
Looking for a pesto dish? Try one of these!
Weeknight Chicken Pesto Pasta 
Skillet Basil Pesto Pizza 
Pesto Pulled Pork Garlic Bread Sandwich 
Smoked Pesto Salmon Dinner 
Pesto Bacon Turkey Sandwich 
Baked Pesto Caprese Chicken Breasts 
Baked Pesto Chicken Pie 
