Homemade Basil Pesto comes together in minutes in your food processor or blender and only requires a handful of simple ingredients: basil, walnuts, lemon, extra virgin olive oil and kosher salt. Watch Susie make this delicious Pesto Recipe on a 30 minute Pin TV Episode.
In a food processor with the blade attachment, blend the walnuts and garlic for about 20-30 pulses.
Add the basil, lemon juice, salt, and parmesan cheese (if using) to the walnut mixture.
Start the processor and slowly add the extra virgin olive oil through the feed tube until the pesto comes together and is blended smooth. Pro Tip: You may have to scrape the bowl down while you are processing to make sure that all the bits and pieces get blended in.
Fresh Basil Pesto can be stored in the fridge, in an air tight container, for about a week
Freezing
Spoon 1½ tablespoon portions into each compartment of an ice cube tray. Top each cube with a little extra virgin olive oil.
Place the tray(s) into the freezer and freeze for up to 12 hours until the cubes are frozen. Pop them out and store in a freezer safe bag, up to 6 months.
You can use the frozen cubes 1, 2, or 8 at a time for your pastas, soups, side dishes and dips.