Yummy Pesto: Now and Later

13-09-30 pesto sauce 535x535

Make Ahead Pesto

This recipe is perfect for busy moms because it’s quick to make, delicious and healthy. On top of that, this simple-to-make pesto can be used to top pasta or chicken. Most pesto recipes require a lot of ingredients, but this recipe uses a few basics that you probably have in your pantry.


3 cups of fresh basil
¾ cup pine nuts
3 to 4 cloves of garlic
½ cup Parmesan cheese
1 cup olive oil

Directions:  The first step towards making this pesto is to gather your ingredients and start preparing a blender or food processor. The next step is extremely simple; all you have to do is toss the basil, pine nuts, oil, garlic and Parmesan cheese into the blender/food processor and pulse until the pesto is somewhat smooth. Then, you can serve the pesto however you like or store it in the refrigerator. This pesto can be kept in a fridge for three days in advance. If you want it a week in advance, simply freeze it and thaw it out when you need it.

Almond Pesto

This recipe gives a new take to a classic dish. Instead of using traditional pine nuts and basil, this recipe contains fresh cilantro, almonds and spinach. Mozzarella cheese gives the dish a punch of decadence. You can make this recipe a week in advance and freeze it to help it stay fresh. When you want to use it, simply reheat it and you’re good to go.


2 cups spinach
½ cup shredded mozzarella cheese
2 cloves of garlic
1 cup olive oil

Directions:  Making pesto is really easy, which is why it’s the perfect recipe for busy moms. Once you gather your ingredients, toss them into a blender and pulse until the pesto reaches the perfect consistency. Some people prefer pesto to be chunky while others like it smooth.

Make Ahead Nutty Pesto Sauce


1 cup walnuts
¼ cup almonds
1 cup olive oil
3 cups oregano
2 cloves of garlic
¼ cup Italian cheese

Directions:  The first step is to gather your ingredients and take out a food processor. First, toss the walnuts and almonds in the food processor until they are finely chopped. Once the walnuts and almonds are done, add the rest of the ingredients and blend together. When you’re done, you can top the pesto with Italian cheese. You can make this recipe in advance and store it in the freezer or use it immediately to top pasta.