Ahhh…Pesto! For a really long time I was a jar pesto girl, basically because I just didn’t know any better! Now, I’m not ditching jarred pesto all together. It certainly has its place if I’m in a pinch or if I need to throw together something quick and don’t have fresh on hand. But fresh basil pesto is where it’s at!
Surprisingly, it’s super easy and totally worth a little bit of time. I always make a big batch and store it in the freezer so I can use it when I need it. When I take it out of the freezer it still tastes just as fresh as the day I made it. When it’s in season, I get my Basil at the Charlotte Regional Farmers Market. The Basil just tastes better when I get it straight from the farmer!
TIP: To freeze for later use, add the pesto to ice cube trays and freeze. After the pesto is fully frozen, pop the pesto cubes out of the tray and store in a freezer bag. This makes it so easy for you to use it as needed.
If you are dairy free just leave out the cheese. It is still really tasty, so if you’re vegan or doing Whole30 this is still a great option.
I hope you love this pesto as much as I do!
Yield: 1.5 Cups Prepared
Fresh Basil Pesto
This Fresh Basil Pesto recipe is super easy and totally worth a little bit of time. I always make a big batch and store it in the freezer so it’s ready when I need it!
4 Cups Fresh Basil Leaves
1/2 Cup Toasted Pine Nuts
1/3 Cup Fresh Shredded Parmesan Cheese (omit cheese for Whole30 Pesto)
4 Cloves Garlic (I like extra so I add 5)
1/4 – 1/2 Cup Olive Oil
1/2 Lemon (1 Teaspoon Lemon Zest and juice from 1/2 Lemon)
Salt & Pepper
- You will need a food processor to make this, I prefer my KitchenAid 3.5 Cup Mini Food Processor. It’s small and easier than my cumbersome larger one, but you can use any food processor you have.
- Combine all ingredients in the food processor and blend.
- If the consistency is too thick, stream some more olive oil into the pesto until the desired constancy.