It’s finally SPRING! Time to make fresh pesto! Making it doesn’t take too much effort, and it’s super easy to freeze for quick dinners later. Pesto is a great Spring/Summer staple that once frozen, can give you fresh tasting dishes that you can enjoy all year!
Method:
- Bunch of herbs – any of these will work, or you can even combine – cliantro, basil, Italian parsley (…psst, I’ve also made steamed beet pesto, and kale pesto…!)
- 1-2 cloves of garlic
- 1 tbsp of parmesan cheese
- Handful of nuts (pine, almond, walnuts)
- Olive oil (drizzled in)
Applications:
- Pizza base
- Top on fresh fish – then grill
- Mix with cooked pasta noodles
- Add to meatloaf or meatballs
- Add to soup (makes a great base flavor)
- Spread on bread, crostini, or crackers
Make Ahead Mamas 