For me, there is no better aroma than fresh basil! I love the way it fills up the kitchen anytime I get a fresh bunch at the market. I picked some up last week, and when I realized that I already had some homemade Vegan Cashew Parmesan in the fridge, I had to make a vegan pesto.
Making pesto at home is really quite simple and consists largely of pantry staples. It keeps well for a few weeks if you store it in a sealed container in the refrigerator. But my favorite trick for making it last longer, is to pour it into ice cube trays and freeze it, so I can have individual portions for making a quick, fresh and delicious pesto pasta sauce!