Transfer the pesto to an airtight container.
If not using immediately, cover the surface of the pesto with a thin layer of olive oil to help prevent oxidation and keep it fresh.
Refrigerate for up to 1 week. You can also freeze pesto in ice cube trays or small containers for up to 3 months.
Pine Nut Substitutes:
Pine nuts can be quite expensive, but there are several great substitutes that work well in pesto:
Sunflower Seeds: Use an equal amount of sunflower seeds for a nut-free alternative. They have a mild flavor that complements the basil nicely.
Walnuts: Walnuts add a slightly different flavor but work well in pesto. Use the same amount as the pine nuts.
Almonds: Raw or lightly toasted almonds can be used as a substitute. They will add a bit of a nutty flavor.
Pumpkin Seeds (Pepitas): These seeds offer a different but pleasant flavor and are a good nut-free option.
Tips:
Texture: Adjust the amount of olive oil to achieve your desired consistency. If you like a chunkier pesto, use less oil or blend briefly.
Flavor Adjustments: Feel free to experiment with the proportions of cheese, garlic, and nuts to suit your taste preferences.
Freshness: To maintain the vibrant green color of the pesto, try to use it within a week or freeze it for longer storage.
This Simple Basil Pesto is fresh, flavorful, and easy to make with a few basic ingredients. It’s perfect for pasta, sandwiches, or as a dip, and the substitute options for pine nuts make it both budget-friendly and versatile. Enjoy!
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