Pessssto 🌿

Updated: Jan 20

We have had a lot of basil in the garden and what's the best use for tons of basil? Pesto! I like to keep some on hand in fridge and also like to freeze some in my ice cube trays. This way I can add some packed flavor to stews and soups throughout the week.

Let's get started, here's what you'll need:


  • 2 C Basil leaves, I added fresh arugula too

  • 1/2 C grated parmesan

  • 1/2 chopped roasted walnuts or pine nuts

  • zest and juice of 1 lemon

  • 1/4 olive oil

  • Salt and pepper


  1. Place all ingredients, except the olive oil, in a blender or food processor. Pulse a few times

  2. Stream in olive oil until mixture is emulsified to your desired consistency

Drizzle on pasta, slather some chicken breasts and bake or just enjoy as a dip with some sliced veggies. It is delish!

For storing in the freezer: I place in ice cube trays. Once frozen I place in an air-tight container. These pesto cubes can be used in a variety of sauces and stews and will add so much flavor. Give them a try!

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