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This was so good! I did sub 1 cup baby spinach and added more cheese so I skipped the salt. 10x better than jarred pesto!
Hi – Yes, you can freeze Pesto (with the cheese in it) – I do it all the time. There are certain cheeses that don’t do well and change texture when freezing, but the parmesan cheese will be fine when mixed with the other ingredients and then frozen. I usually make a few small batches and then freeze them; pulling them out of the freezer as needed. Enjoy! :-)
i’m italian from Genoa, where is the only real pesto…you are doing a bad wor…the original recpe wants only little leafs of basil, a pound of Sardinian pecorino cheese, a clove of garlic and pine nuts. After done the pesto, you must cover above with parmesan and put it in freezer to conservate it
It was a simple quick recipe. Easy to make and tasty. The only thing I add a zest of lemon and a dash of lemon juice. Next time I will try it with the spinach. Thanks for the recipe.
Loved this recipe, it turned out great. I will use it in the future. I used the spinach and walnut option. I would just like to know how long does it keep in the fridge?
Hi Christa, I’m so glad you like it! I would usually say a week for the pesto, but I’ve been known to keep some around for 2 weeks. The oil in it helps protect it from spoiling quickly.
Most delicious pesto I’ve ever made. I’m vegan so I usually use vegan parmesan cheese as a 1:1 swap for the regular parmesan cheese. Sometimes I use 1/4 cup nutritional yeast instead. Either way, fantastic.
Delicious simple fresh ingredients so easy to make! I added more garlic for zing! Everyone loved it!
I’m so glad you liked it Tanya!
Came out great! I didn’t have enough basil and substituted with spinach. In order to get rid of its bitterness i heated it on a pan first (no oil just the leaves) and added to the recipie when it cooled down. Put in less olive oil as well to make a bit healthier.
Lovely recipe! I blanch the basil in boiling water for 5 seconds and dunk in an ice bath. This protects the color as well as minimizing any bitterness from mature basil plants. I also add 1/8 tsp. fruit fresh to preserve color. I can freeze my pesto and it is beautiful when thawed. Thanks for all of your wonderful recipes!!!
Mine had a bitter taste, not sure why as I used sweet basil from my garden. Perhaps it is because I only made the pesto 5 days after I picked it. It was kept in container with lid in fridge?
Hi Kay, did your garlic by any chance have a green core? If so, that green bit can be quite bitter.
Hi Kay, sometimes the garlic or the oil can give a bit of a bitter aftertaste. I find using a milder extra virgin olive oil and a little less garlic helps stop that.
Perfect! I can adjust this recipe to my taste. I tried the idea of using some spinach with the basil. Delicious!
Easy recipe with great taste. I really like the punch of the garlic. I like it a lot
Such a pretty color, and the taste was fresh, natural, and delicious. Great way to use up the rest of my basil plants’ leaves before they fall off as temps get too cold outside for them. Thank you, and can’t wait for springtime and more basil in the garden.
It was just perfect. Thank you!!
Excellent recipe. Easy to make. Delicious.
Fabulous. I added half a cube of cream cheese and 1/4 cup of cream
Wonderful! My husband says that ordinarily he wouldn’t even put pesto into his top ten pasta sauces, but he said this one is easily in his top five.
Great [email protected] We have walnut trees so I roasted and used 2x the amount of roasted nuts- delicious!
Hi, how long will it last in the fridge (as the recipe is written)?
Hi, Ann! To be safe, I’d say that pesto lasts for 1 week in the fridge. To save for longer periods, I’d recommend freezing it. Enjoy!
I love this recipe! I used avocado oil instead of olive oil and used fat free Mozzarella cheese! It is so very yummy!