Basil and Olive Oil Pesto

Basil and Olive Oil Pesto

Basil and Olive Oil Pesto… Vibrant, fresh, and simple!

Traditionally this delicious sauce was made with a mortar and pestle, but now thanks to modern technology, it can now be made in just a few moments with a food processor.

Fresh, homemade pesto can be used as a simple marinade or sauce for so many different dishes! Meat, vegetables, salads and sandwiches are just a few meals that can be elevated all thanks to this flavorsome sauce.

Homemade pesto is also much easier to make than you may think, and it tastes world better than store-bought jars. Nothing beats the color and flavor of freshly made pesto!

This week we are sharing our Basil and Olive Oil Pesto recipe, that we typically eat with spaghetti. It is quick to make, keeps well in the refrigerator, and is a simple addition to your weeknight meal plan. 

TIP: To save even more time, you can make your Pesto in bulk and freeze the leftovers. Simply pour the remaining pesto into ice cube trays and place in the freezer for about 2 hours. To save space in your freezer, once the cubes have frozen, you can remove them from the trays and store them in a resealable bag until future use.

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Why we recommend "kyoord High-Phenolic Olive Oil"

With a robust flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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