• Preheat the oven to 350 Fahrenheit (176 Celsius) and toast nuts for 8-10 minutes. Keep an eye on them as they go from toasty to over toasted fast! Alternatively, toast the nuts on the stovetop in a dry pan on low for about 3-5 minutes, tossing frequently to avoid scorching. Set aside to cool.
• In the work bowl of a food processor fitted with an S blade, add the basil, nuts, parm, garlic, lemon zest and juice, salt and a few generous grinds of black pepper. Process, just to get the ingredients moving then with the processor running, drizzle in the olive oil in a slow steady stream. Once all the olive oil is added stop the machine and scrape down the sides of the bowl. Process again until the ingredients are smoothish. Add up to 1/4 cup (50 grams) more olive oil depending on how thick or thin you prefer pesto.

Store the Pesto

• Homemade pesto can be stored in the refrigerator for up to five days or for longer storage, it freezes beautifully for up to a year! If storing in a jar or lidded container, cover the top of the olive oil with a few tablespoons of oil. This will help preserve its bright green color.

  Here are two ways to freeze pesto:

  1. Store pesto in a lidded freezer container, I like using small 8oz canning jars. When ready to use, thaw in the refrigerator overnight and use as desired. It can be refrozen multiple times.

  2. For smaller portions, freeze the pesto in ice cube trays. This recipe will fill one ice cube tray. Simply spoon the pesto into the tray and freeze. To transfer to a freezer bag or container, set the tray out at room temperature for about 10 minutes (do not allow to thaw), then spoon the pesto cubes out and into the freezer container. While I've read you can line the ice cube tray with plastic wrap, I've never tried this in my efforts to reduce kitchen waste and I don't find it necessary.