Traditional Basil Pesto

Time to chop that remaining basil!!! If you leave it too long, the leaves will soon turn yellow and loose their amazing fresh summer flavor.

Best to turn those into pesto to capture the flavor and keep it longer! Here's a recipe and extra tips for you!

🌿Tip #1:
Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto sauce will stay greener longer that way. Keep 2 weeks in the fridge.

🌿 Tip #2:
If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce. Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag. When you want to use it, defrost and add the grated Parmesan or Romano.

🌿 Tip #3:
For a dairy free version, omit the cheese and add a tablespoon of nutritional yeast or more to taste.

🌿Tip #4:
Skip all the work and come to the store to buy the best already made pesto in a jar from @seggianofoods 😁


Who has pesto to use right now? Tell us in comments what you're planning on doing with it 👇


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