These little Tupperware containers make freezing pesto easy, but we ate this Lemon Basil Pesto within the week (recipe is the regular basil pesto recipe from Joy of Cooking).
- 2 cups loosely packed fresh basil leaves
- 1/3 cup pine nuts
- 2 medium cloves garlic, peeled
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra-virgin olive oil (we use less)
---Season with salt & ground black pepper, to taste. Use immediately or add a thin layer of olive oil on top (to avoid browning) and store in refrigerator for 1 week (or freeze).