A quick homemade basil pesto can rival any store-bought version.
What Is Pesto?
This is the traditional way pesto is preparedby grinding in a mortar and pestle.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Is making fresh pesto worth it?
While there are delicious varieties of store-bought pesto, there’s nothing better than a freshly made version.
How To Store Basil Pesto
Refrigerate basil pesto in an airtight container for up to one week.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
For longer storage, top with a thin, protective layer of olive oil.
This should help it last up to two weeks.
Freeze in a freezer-safe bag or jar for up to six months.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Refrigerate in an airtight container up to 1 week.
Frequently Asked Questions
Add a little lemon juice to help preserve the color.
You don’t need a food processor to make pesto.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
In fact, traditional versions were made using a mortar and pestle.
Add a splash more olive oil or lemon juice to loosen a thick pesto.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
