If you want to freeze this, leave out the parmesan and add after it’s thawed.
There are some great store-bought varieties of pesto, but nothing beats homemade, and since it takes all of five minutes to make, we highly recommend making your own. We love adding a handful of roasted cherry tomatoes for sweetness and color.
1 cup packed basil leaves, roughly chopped
3 tablespoons pine nuts
¼ cup walnut halves and pieces
1 teaspoon coarse sea salt
2 large garlic cloves, minced
½ cup olive oil
½ cup finely grated parmesan cheese
1. Place first six ingredients in a blender or food processor and blitz until smooth; fold in grated parmesan.
2. Serve immediately with hot or room temperature pasta or cover with olive oil and store in the fridge for up to 1 month.