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Fresh Pesto Sauce

Fresh Pesto SauceMaking fresh pesto is ridiculously easy. I like to make it in big batches and then freeze it in ice cube trays. Once it’s frozen pop them out and store them up to 6 months in a ziplock. Note that when you are cooking them you’ll need a little extra oil while it’s thawing. Just put the frozen blocks in a med heat pan and stir til thawed and hot.


  • 30 or 40 fresh basil leaves
  • 1/2 cup of roasted pinenuts (toast them in a pan on med with a tiny splash of olive oil stirring regularly until lightly browned.
  • 1/3 cup oil oil
  • 4 garlic cloves
  • pinch of salt & pepper


Throw it all in a food pro and blend until smooth. Yup. that’s it.

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