• Make sure to use 2 cups packed leaves and stems when measuring the fresh basil.
• For the best pesto, use good quality olive oil. If the olive oil tastes bitter, its gone bad.
• If the pine nuts taste bitter, they are probably rancid and need to be discarded. For an extra nutty flavor, lightly toast the pine nuts in a small skillet over medium heat until lightly browned.
• Freshly grated parmesan cheese or pecorino romano cheese is perfect for pesto. Use either, or a mixture of both!

Substitutions and Variations

• • Nuts - Substitute the pine nuts for walnuts, pistachios, almonds, pecans or sunflower seeds.
  • Greens - Substitute basil for spinach, kale or arugula.
  • Spice - Add  freshly ground black pepper or crushed red pepper flakes.

Storage Instructions

• • FRIDGE - This homemade pesto sauce will keep in the refrigerator stored in an airtight container for about 1 week. A thin layer of olive oil can be drizzled over the top to help prevent browning.

• • FREEZER - This pesto can also be frozen in portions for use later and will last for about 6 months. Freeze in ice cube trays and then transfer to a freezer bag for easy use later.