Not a true Pesto – this one is designed to fill the freezer at the end of the summer. It is nut-free and vegan – plus you can easily sub out the basil for Kale, Arugula, Spinach or anything else that you have too much of!

  • 3 cups Basil – off the stem
  • 2 tablespoons Chopped Garlic
  • 1 Cup Olive Oil – not the good stuff
  • Pinch of Kosher Salt
  1. Put the basil, garlic and salt in the food processor. Let it go for about 10 seconds until the basil starts to be finely chopped.
  2. With the motor running, stream in the olive oil. The pesto will be thick.
  3. Freeze in small containers or ice cube trays. You can use right from frozen to finish tomato sauce or flavor pasta.

To make a more traditional, ready-to-go pesto, blend in 1/4 cup Pine Nuts and 1/2 cup Parmesan Cheese with the Basil.