This pesto recipe can be doubled, tripled or multiplied depending on your needs.
If you make it in a large batch, it can be frozen if the parmesan cheese is left out. A good substitute would be nutritional yeast to ensure it can be frozen, or it can be added once the pesto is thawed.
Do not microwave the pesto to thaw it, allow it to come to temperature naturally or it will cook the herbs/leaves and ruin the taste and texture.
If you're going to use this for hot dishes, add the pesto at the last minute so it doesn't lose it's fresh raw taste.
Calories: 444kcal | Carbohydrates: 2g | Protein: 4g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg