Tender leaved basil ready for your pesto!
- Throw in blender and chop until smooth. I stop the blender and stir it down several times.
- Blend in remaining cheese and nuts if you want a smooth texture or hand stir in for more textural contrast.
- Store in a glass jar in the fridge for up to 6 months (when I’m planning on storing it I omit the cheese and nuts)
- Pour a small layer of olive oil on top and put in the fridge or freezer. Leave plenty of space on top if freezing.