We love pesto and since we always have an abundant supply of basil in the garden we make lots of pesto for the freezer to enjoy all winter long.


  • 1 clove garlic
  • 1/4 cup pine nuts or almonds, toasted
  • 1 1/2 cups fresh basil leaves
  • 1/2 cup baby spinach
  • 1/2 teas freshly ground black pepper
  • 1 tbls fresh lemon juice
  • 2 tbls olive oil
  • 1 teas salt
  • 3 tbls mayonnaise or a little extra olive oil
  • 1/2 cup Romano or Parmesan cheese, grated


  1. Place all ingredients except the mayo and the cheese in the blender or food processor and process until smooth.
  2. Blend in the mayo/oil and cheese until just combined.
  3. This mixture can be frozen in serving sizes in small containers or frozen in ice cube trays and then dumped into a plastic bag.

Why the spinach?  I find pesto can sometimes appear grayish after processing so I add the baby spinach to boost that nice green colour.


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