Homemade Pesto and Learn from My Mistake

Hi everyone! Last year I picked my fresh basil when it started getting cold to make pesto. I made a huge batch, ate it for a while and then saw that it had mold growing on it!! I was so annoyed since I had waited so long to harvest that dang basil.

Well, this year I was no fool; I made my pesto and then partitioned off five globs of it, wrapped each blob in wax paper and then put all the wrapped blobs in a freezer ziploc bag. This means that I now have fresh pesto at the ready for different dishes over the next few months without having to worry about it being all moldy.

The lesson here? Don’t give up if you spend time and energy making something homemade that goes to waste. Think out of the box the next time. Enjoy!

Homemade Pesto:

2 cups packed basil leaves (from your garden or store bought)
1/2 cup grated Parmesan
1/2 cup extra virgin olive oil
1/3 cups walnuts
3 small garlic cloves
Salt and freshly ground black pepper to taste

In a food processor, puree the garlic first. Then add in the walnuts, cheese, basil and oil. Puree until blended and keep scraping down the sides with a spatula. Add salt and pepper to taste and voila! use on pasta or crackers or whatevs….


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