Parsley and Basil Pesto (Freeze Pesto Cubes!)
Creamy fresh pesto recipe made with parsley and basil from our garden. Use right away on pasta or freeze pesto cubes so you don't waste your garden herbs! I make a few batches of this pesto to freeze for quick weeknight pasta meals!
Servings 12
Ingredients
- 3 cups fresh parsley leaves
- 1/2 cup fresh basil laes
- 4 cloves garlic
- 1/4 cup walnuts (you can use pistachios or pine nuts too!)
- 3/4 cup grated Parmesan cheese
- 1/2 cup olive oil
Instructions
- Add all ingredients into a food processor and blend until you have a smooth pesto.
- To use right away for pasta: Make pasta, drain and then add pesto in. When I make a full box of spaghetti, I usually end up using close to 1/4 - 1/2 cup of pesto.
- To freeze pesto: Spoon pesto in ice cube trays, cover and place in freezer. Once frozen pop out the cubes and place in freezer bags. Frozen pesto is good for up to 6 months. When ready to use, make your favorite pasta, drain, add back into the pot and add frozen pesto cubes on top. Start with 2 cubes and add more as needed. Stir until pesto coats the noodles and serve!
