With an abundance of fragrant basil, there is nothing better than whipping up a quick batch of nut free pesto. It freezes well and enhances the flavor of so many dishes!
Combine the ingredients in a food processor and pulse until smooth.
Store in the refrigerator for up to a week or the freezer for up to 6 months.
Notes
Substitutions:Oil: Any mild-flavored oil may be used in place of the extra-virgin olive oil.Cheese: Any hard cheese such as parmesan can work for pesto. For a vegan pesto or dairy free pesto you can sub in nutritional yeast for the cheese.