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Do you have more basil than you know what to do with growing in your AeroGarden? Try out this delicious basil pesto recipe! It is simple to make and easy to store for later.
3 to 5 cloves garlic
1 cup pine nuts, slivered almonds or walnut halves
2 tablespoons grated Romano or Parmesan cheese
1 teaspoon freshly ground black pepper
1/2 teaspoon salt - recommend sea salt
4 packed cups chopped fresh basil leaves - grown in your AeroGarden
1/2 cup extra-virgin olive oil, plus more for storage
Juice of 2 lemons
Crushed red pepper flakes to taste (optional)
Place garlic in the bowl of a food processor and pulse until coarsely chopped. Add nuts, cheese, salt and pepper and chop until everything is finely crushed. Add the basil, oil and lemon juice and pulse for 1 minute or until smooth. Stir in red pepper flakes (if desired).
To store, transfer the pesto to a jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate for up to 10 days or freeze for up to 3 months.
Another method of storing leftover pesto, is freezing it in an ice cube tray, then transferring to a bag once frozen. This way you have easily measured amounts that you can use any time of the week!
Yield: Makes 2 Cups
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