When making pesto, double or triple the batch and freeze it in individual containers to use anytime. You can keep pestos in a sealed container for a week. I like to add some on an easy tomato salad or even a little drizzle to my omelets or frittatas in the morning. Also, perfect on fresh Italian bread or a crusty crostini. Make my delicious Pesto Pasta Salad or drizzle over a skewer filled with a cherry tomato, mozzarella cheese and a basil leaf for a great appetizer!
If you want to enjoy my basic pesto as a paleo recipe then just omit the parmesan cheese. You can also substitute pine nuts for your favorite such as walnuts, almonds, etc.