How long does pesto last?

Homemade pesto can typically be stored in an airtight container in the refrigerator for up to a week. It's best to cover the surface of the pesto with a thin layer of olive oil to help preserve its vibrant green color.

Can I freeze homemade pesto?

Yes! Divide your fresh pesto into small portions. Drizzle a little olive oil over the pesto to prevent discoloration.Flash freeze the pesto until it is solid enough to put in a storage container. Use it all year long.

Is Pesto gluten-free?

Generally, homemade pesto is gluten-free as long as the ingredients you use are gluten-free. However, it's essential to check labels, especially for ingredients like Parmesan cheese and nuts, as some brands may process these items in facilities that also process gluten-containing products.

Can I use something besides pine nuts?

Yes, you can substitute the pine nuts. Feel free to experiment with these alternatives and adjust the quantities to suit your taste preferences. Walnuts: Walnuts have a rich, slightly bitter flavor that complements the other ingredients in pesto. They are readily available and often more affordable than pine nuts. Almonds: Almonds add a slightly sweet and nutty flavor to pesto. You can use either raw almonds or lightly toasted almonds for a more intense flavor. Cashews: Cashews have a creamy texture and a mild, buttery flavor that works well in pesto. They can help create a smoother, creamier sauce.

5-Ingredient Homemade Pesto Recipe

Name: 5 Ingredient Pesto
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 cups packed fresh basil leaves; 2 cloves garlic, peeled; 1/4 cup pine nuts (sub: walnuts); 1/2 cup freshly grated Parmesan cheese; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste

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5 Ingredient Pesto

Try your hand at homemade pesto with just a few ingredients. The robust flavor will wow your most-favorite dishes!

Yield: 1 cup 1x

Prep: 5 minutesTotal: 5 minutes

Units:

Scale:

Ingredients

2 cups packed fresh basil leaves
2 cloves garlic, peeled
1/4 cup pine nuts (sub: walnuts)
1/2 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

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Instructions

In a food processor, combine the basil, garlic, pine nuts, and cheese and pulse until coarsely chopped.
Add 1/2 cup of olive oil and process until fully incorporated and smooth. Season with salt and pepper, to taste.

Freezer Meal Instructions:

To Freeze:
Blend the pesto sauce as directed. Once fully incorporated, you can add small amounts of pesto to ice cube trays. Put in freezer until solid. Then dump ice cubes out into freezer-safe ziplock bags. Store in freezer for up to 6 months. You can also store larger quantities of pesto in glass jars.

To Prepare:
Remove desired amount of pesto from freezer. Let thaw in refrigerator overnight or on the countertop. Use as needed.

Notes/Tips

Prep Time Note: The prep time in this recipe doesn’t include the time it takes to harvest, rinse, and dry the basil, if you’re harvesting your own. When you buy it from the store, this is already done for you.
Harvesting Basil: Be sure to harvest basil leaves before the plant begins to flower. Once they get to this stage, the basil gets bitter. It’s best to cut back your plant regularly (and make pesto regularly!).
Reader Tip: One reader mentioned that she toasts her pine nuts and roasts the garlic to add more flavor.

Cuisine: American Method: Blend

Find it online: https://thrivinghomeblog.com/homemade-pesto-recipe/