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Fact: there is no such thing as too much basil.
How to make basil pesto
Lets start with the basics ofmaking pesto at home.
Most recipes are relatively straightforward and require just a few ingredients.
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(Pro tip: for the creamiest, thickest pesto, pound the ingredients with a mortar and pestle.
If youd like to enlist less elbow grease, outsource the job to a food processor or blender.)
Enter the ice cube tray.
And thats ityoull be just one quick thaw away from fresh pesto for months to come.
This slower, more gentle defrosting process is perfect for creating an evenly creamy pesto spread.
And you’ve got the option to even turn frozen pesto into yet another sauce.
So keep onplanting that basiland making it into pesto.
Youll never have to worry about having too much on hand ever again.
JoinWell+Goods Cook with Us Facebook groupfor more healthy food and drink ideas.
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