Recipe + Photo by April Viar 

As summer comes to an end and your basil plants are at their fullest, it’s the perfect time to make a batch of pesto. With this recipe, you can enjoy the fresh taste of basil all year long. Just pop out a cube whenever you need to add a little summer flavor to your meals. 

Serving: 18 cubes 

INGREDIENTS

• 6 cups loosely packed fresh basil
• 1 cup extra virgin olive oil 
• 1 cup toasted pine nuts
• 4 cloves garlic
• 2 tbsp nutritional yeast
• 1 tsp salt 

DIRECTIONS

• Place the fresh basil, garlic, pine nuts and salt to a food processor. Process the mixture while slowly drizzling in the olive oil, stopping to scrape down the sides when needed. Once the pesto is smooth and well blended, take a spoonful at a time and place it into the sections of an ice tray. This makes it easy to pop out just the right amount whenever you need it. 

NOTES 

• For best results, use a silicone ice tray or mold with a cover to properly seal the pesto. Once frozen, you can remove the cubes and place them into a freezer safe bag or container for future use. Pesto should be good for up to 6 months if stored properly. The basil in the pesto may undergo slight oxidation, which can darken the color, but rest assured the flavor remains intact.