Simple Basil Pesto is easy to make using fresh basil leaves and stays good in the fridge for several days. Use it on pastas, sandwiches, gnocchi, pizza, and more!
Can you freeze fresh basil pesto?
Yes! Pesto can be frozen in an airtight container for up to 6 months. For small portions, divide the pesto up into an ice cube tray and place in the freezer. Once the pesto cubes are frozen, transfer them to an airtight container for longer storage.
How long will fresh basil pesto stay good in the fridge?
Pesto will stay good in the fridge in an airtight container for approximately 3 to 5 days.
What can you use instead of pine nuts in pesto?
Pine nuts can be very expensive so it is common for people to seek out a substitution for pine nuts when making pesto. Sunflower seeds are one of the most inexpensive substitution options. You can also use walnuts, pecans, or almonds.
What can you make with pesto?
Pesto is delicious on pasta, gnocchi, and is commonly used as a spread on sandwiches and pizzas. It’s also great served on meats like chicken and tossed with veggies. Here are some great ideas for using your fresh basil pesto:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Simple Basil Pesto
- 2 cups fresh basil leaves loosely packed
- 3 whole cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup pine nuts
- Measure the fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.
- Add in garlic, parmesan cheese, olive oil, and pine nuts. Blend until fairly smooth.
- Store in an airtight container in the fridge for 5 to 7 days.
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