- Add all ingredients into a food processor and process until smooth. Season to taste with salt and pepper. Store in a sealable container in the refrigerator until ready to use. If not using within a week, freeze in a plastic container for up to three months.
- Handy Hint: To keep your pesto color vibrant, blanch your herbs (5 to 10 seconds in boiling water followed by a plunge in an ice bath). This will keep the pesto from turning brown because you'll have suspended the fresh, green color. Make sure to pat the blanched herbs dry before making the pesto.
|Saturated fat||0.8 g|
|Polyunsaturated fat||0.6 g|
|Monounsaturated fat||2.5 g|