Make this during the summer months when fresh basil and pesto are readily available! Simple and delicious to use everyday…
Pesto can be made ahead and refrigerated for up to a week. Or freeze in a tightly covered container or for individual servings, freeze in an ice cube tray.
Our pasta is best tossed with pesto and served right away, as it is very absorbent. For leftovers, I’ll reheat pasta slightly and toss again with a couple of tablespoons of olive oil.
Find it online: https://pastashoppe.com/everyday-basil-parsley-pesto/