Can you freeze Pesto?

Yes! I pick all of my basil at the end of the Summer garden season and make a bunch of pesto to freeze. I like to freeze mine into 1/2 cup portions into sandwich baggies, making sure I let all the air out of the bag before sealing. You can also freeze into ice cube trays or vacuum seal. Use within 6 months. I usually run out in about 3 months.

Is it worth making my own pesto?

It is definitely worth making. In less than 10 minutes you have fresh pesto sauce that lasts up to a week and you can use it on so many recipes. Store bought pesto often contains preservatives, that you can avoid by making your own homemade recipe.

Pesto's ingredients are healthy. While olive oil is high in fat, it's high in healthy fats and has antioxidants and anti-inflammatory properties. The cheese also adds calcium to the recipe. Pesto is very flavorful in just small amounts, so a ton of sauce isn't needed when serving. You want to use pesto sauce in moderation, but it is healthy overall.

Healthy Vegetarian Pesto Sauce (10 Minute Recipe)

Name: Healthy Vegetarian Pesto Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, rinsed and dried (about 40-50 leaves or a 1.25 ounce package); 1/3 cup finely grated parmigiano reggiano cheese; 2 tablespoons pine nuts; 1/3 cup olive oil; 1 clove of minced garlic; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

This Healthy Vegetarian Pesto Sauce is so easy to make in just minutes! Don't buy store-bought when you can make this fresh & fast homemade pesto. Serve this over pasta, pizza, eggs and so much more.

Ingredients

Scale

2 cups fresh basil leaves, rinsed and dried (about 40-50 leaves or a 1.25 ounce package)
1/3 cup finely grated parmigiano reggiano cheese
2 tablespoons pine nuts
1/3 cup olive oil
1 clove of minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Place the basil, garlic, pine nuts, cheese and salt and pepper in the food processor. Give it a few pulses to combine the ingredients.
While food processor is on low, slowly pour in olive oil. Turn on high for a few seconds, then pulse about 10 times to puree the pesto sauce.
Enjoy!

Equipment

food processor

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wusthof knife

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Notes

Remove leaves from basil plant for recipe. Do not use stems.

Do not over blend in the food processor to avoid a bitter taste. You want to pulse just until combined.

It is extremely important to use a real parmesan cheese in this recipe. Do not buy pre-shredded cheese in the store. This has preservatives and doesn't blend as well in the recipe.

Pesto tastes delicious on pasta, pizza, and even eggs!

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: dinner
Method: food processor
Cuisine: Italian