Ingredients
Equipment
Method
- Fill up your kitchen sink with cool water, add some salt and soak basil for a few minutes, enough time to get rid of any dirt or insects. Set aside on a towel to dry.
- In a food processor, add basil, garlic, walnuts, lemon juice and salt and pulse a few times until the garlic, walnuts and basil are chopped. Then begin slowly stream in the olive oil through the spout until it starts to bind and the texture should become creamy and all the ingredients are well blended. Make sure you scrap down the sides. You will notice the olive oil separating and that's to be expected.
- Store this fresh pesto in the refrigerator for up to a week in an air tight container or jar. The surface will change colour if it isn't stored properly.
Nutrition
Notes
To freeze homemade fresh pesto: measure 3 tablespoons into snack bag. You should get 5 baggies and place them to a zip-lock bag into the freezer. Enjoy fresh pesto throughout the year.
Option #2 to freeze pesto: place about 2-3 tablespoons in ice cube trays, and it's recommended that you purchase trays that have lids. Freeze and use throughout the year.