The Realtor's Pesto

1. 1

   Place all ingredients in food processor bowl and process using metal blade until finely chopped but not mushy.

2. 2

   Spoon into jar and cover with a thin layer of olive oil to prevent the mixture from darkening.

3. 3

   Refrigerate for at least 2 hours so flavors can blend or up to 2 weeks.

4. 4

   To freeze, put tablespoonfuls of the pesto mixture into ice cube trays.

5. 5

   freeze and pop them out as needed.

6. 6

   I keep the whole ice cube tray in a big ziploc bag to keep the pesto cubes fresh.

7. 7

   You could pop them out and store them in the bag without the tray but I've found that they stick together too much.

8. 8

   I use about 1/3 of a cup or so per pound of pasta and 1 or 2 cubes per 1lb of roasted or steamed veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.