Making and freezing pesto is a great way to hold on to those summer flavors long after your patio plants are gone. Using a silicone ice cube tray makes it really easy to pop out just the amount you need for fast meals in the future!

INGREDIENTS:

• 1/2 cup of olive oil or FODY garlic-infused oil

• 1/2 cup of grated or shredded parmesan cheese

• 1 cup of basil

• 1 cup of kale

• 1 1/2 tablespoons of pine nuts

• Salt and pepper, to taste

DIRECTIONS: 

1. Blend pesto ingredients together in food processor or blender.

2. Save remaining pesto or freeze in an ice cube tray for easy to use portions in the future!

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