I love to make the pesto and freeze it in an ice cube tray. Which, really brought back some memories from my baby food making days! This way, you have the pesto frozen into small quantities that are ready to use. I usually add a little fresh lemon juice to my pesto once it has defrosted to freshen it up.
Pesto2/3 c. sunflower seeds (pine nuts or walnuts)
5 c. loosely packed basil leaves
1 1/4 c. Extra virgin olive oil
1/2 c. nutritional yeast (parmesan or romano)
8 garlic cloves
Salt and pepper to taste
Pulse nuts or seeds in blender or food processor. Add remaining ingredients and pulse. Store in fridge or freezer...or use right away! Add a squeeze of fresh lemon juice before using.