Pesto will last 1 week in an airtight container in the fridge, or up to 8 months in the freezer. Tip: I love freezing leftover pesto in ice cube trays so I can pop out a single serving any time I’m craving a quick and easy bowl of pasta.
Ingredients :
2 cups tightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 cup pine nuts
2 cloves garlic, chopped
Kosher salt
1/2 cup finely grated Parmesan
Directions :
In a food processor, pulse basil, oil, pine nuts, garlic, and a large pinch of salt until smooth.
Transfer basil mixture to a medium bowl and stir in Parmesan; season with more salt, if needed.
Make Ahead: Pesto can be made 1 week ahead. Store in an airtight container and refrigerate.
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