Dining and Cooking
Homemade Pesto
In Italian Recipes

Homemade Pesto

I don’t recommend freezing. It’ll lose that beautiful green color. Lots of fresh basil. Remove the leaves. Four cups packed. 1/4 cup canoli. Toast them. Low heat. Let them cool. If you’re using the juice, use the zest. Three tablespoons freshly squeezed. Two garlic cloves. Going to grate it right into the lemon juice. It’ll melt the car. So you don’t stinky breath. Couple minutes. Add all the basil, pine nuts, parano 3/4 cup. There’s your salt. Cover the hole through the feed tube. A good extra virgin olive oil. One cup like that. Make it ahead. Cover it to suffocate it. Store in your refrigerator couple days. Serve it with grilled chicken. Spread it on sandwiches, pasta, grilled cheese. Great with seafood, even

33 Comments

  12. @halleyevans1980

    I put mine in the fridge in a mason jar with added olive oil on top to prevent air spoilage, everytime I use I readd the olive oil on top to continue protecting the preserve. You can freeze it in a mason jar with some head room on top along with the oil for preserving. The jar will help keep the colour. I usually only refrigerate but if you make a whole lot you can use the method I mentioned.

  15. @michaelhoggan5201

    Actually my friend and I make a thicker pesto ,and freeze it in ice cube trays, then wrap in plastic wrap,the flavor is just fine

  19. @MikeHawkinya

    Sorry but the freezing comment is just patently NOT true! I always freeze in 1-2 cup portions and it resurrects perfectly even after many months (color, flavor, texture). People, ALWAYS freeze ur pesto if you have more than you can use in one week or so. U will thank me later.

  21. @GinasArtisanJewelry

    I made homemade pesto before with my fresh basil I was growing and it just didn’t turn out that good. It tasted like I put too much lemon juice in it.

  30. @mazza7419

    Easy way to keep it longer. Put the jar in a zip lock and sit the jar upside down. I do this with all jars. They last longer.