Tash said:You can also make it if you cannot find it. It's really easy and much better tasting too. No preservatives. You can also freeze any leftovers for next time.
2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Pecorino Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. olive oil
Salt & freshly ground pepper
Combine the basil, garlic, cheeses and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. Makes about 1 cup.
Amber said:Thank you soooo much!!! I was able to go right to it at the store I feel so silly that I spent so much time looking for it
Thanks again. The recipe for homemade sounds pretty good too.
The main ingredients in basil pesto are fresh basil leaves, pine nuts, garlic, olive oil, and Parmesan cheese.
Yes, you can substitute pine nuts with walnuts or almonds, and Parmesan cheese with Pecorino Romano or Asiago cheese.
If stored in an airtight container in the refrigerator, homemade basil pesto can last up to 1 week. You can also freeze it for up to 3 months.
While fresh basil is the preferred choice for pesto, you can use dried basil in a pinch. Just make sure to rehydrate the dried basil by soaking it in hot water for a few minutes before blending it with the other ingredients.
If you can't find fresh or dried basil, you can use other leafy greens like spinach, arugula, or even parsley to make a similar pesto sauce.