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Pesto sauce is my family’s favorite new spread!
We now add it to everything from pasta, to eggs, to sandwiches; we’re always looking for more ways of integration.
This summer, we had a similar epiphany with pesto as we did with guacamole: there’s no need to waste money purchasing store-bought containers. It is SO easy to make at home and it tastes unbelievable.
What’s the best part about pesto? There aren’t many ingredients involved and, it freezes well. So, you can do what we did when we learned to make pesto: make an obscene quantity, package it in jars, and freeze it for months on end.
With the holidays right around the corner, homemade pesto also makes a nice thoughtful gift. And, if you want to get a little fancy (or more confident), you can try to make Tomato and Almond Pesto (like we did) which is simply divine.
Don’t get intimidated: you don’t need a bountiful backyard garden to supply the fresh basil. Just head out to your local food market to pick out a fresh handful. You’ll definitely want to get extra so you can make many many batches.
Don’t fret: storing your extra basil is a very easy process if you learn how to do it correctly. While storing fresh basil in the refrigerator isn’t a long-term solution, you can place it in a glass of water, cover it with a plastic bag, and it will keep FRESH for up to a week!
Enjoy my latest video on how to make fresh, homemade, super tasty pesto sauce.
I promise, you’ll never go back to the store-bought variety.