Your Account/Pay Your Bill





4 cups fresh basil leaves

1 cup grated parmesan cheese

4 cloves garlic

Juice and zest of one lemon

1 cup olive oil

Salt and pepper to taste



Combine basil, cheese, garlic, lemon juice and zest in the bowl of a food processor. Slowly drizzle in olive oil and puree until smooth. Season with salt and pepper.

Pour into plastic ice cube tray and freeze. Once frozen, remove from tray and place cubes into plastic freezer storage bag to use when needed.

Frozen pesto will last up to 3 months.


Makes about 12 cubes.


Note: This is great for use in sauces, in marinades or pasta.





Return To