Ingredients
Instructions
- Place all ingredients in food processor bowl and process using metal blade until finely chopped but not mushy.
- Spoon into jar and cover with a thin layer of olive oil to prevent the mixture from darkening.
- Refrigerate for at least 2 hours so flavors can blend or up to 2 weeks.
- To freeze, put tablespoonfuls of the pesto mixture into ice cube trays. freeze and pop them out as needed. I keep the whole ice cube tray in a big ziploc bag to keep the pesto cubes fresh. You could pop them out and store them in the bag without the tray but I've found that they stick together too much.
- I use about 1/3 of a cup or so per pound of pasta and 1 or 2 cubes per 1lb of roasted or steamed veggies.