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How to Make and Freeze Basil Pesto

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LIZ DELLA CROCE

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Basil pesto is easy to make and freeze, preserving the fresh flavors of summer. Healthy and versatile – pesto is perfect brushed on grilled meats, tossed with steamed veggies, or stirred into soup.

I love preparing homemade basil pesto in bulk during the summer when fresh basil can be found in bunches. It’s delicious prepared traditionally with pine nuts but I also love other versions like pistachio pesto. I can prepare the sauce in just minutes, and it’s also extremely versatile and ideal for freezing. When you’re in need of a quick lunch or dinner, you can take a cube of frozen pesto and transform it in to a delicious meal in minutes such as pesto pasta with salmon, pesto chicken pasta with swiss chard, or a grilled veggie sandwich with pesto. It’s actually super simple, and I’ll show you how easy it is to make and freeze your own basil pesto.

Ingredients

  • Fresh basil: Whether from your own yard or the store or farmer’s market, it needs to be fresh!
  • Parmesan: Nutty and salty, it adds texture and flavor to the sauce.
  • Pine nuts: Instead of using raw pine nuts, I like to toast them to add a deep, rich flavor.
  • Garlic: Earthy, nutty, and somewhat spicy, it adds rich flavor to the pesto.
  • Lemon juice and zest: Brightens up the flavor while adding an acidic balance to the olive oil, cheese, and nuts.
  • Olive oil: Helps to evenly distrubute the ingredients as they blend and gives the pesto its spreadable consistency.

how to Make and Freeze Basil Pesto

Start making your pesto by toasting your pine nuts. Toss them in the oven at 350 for about 6 or 7 minutes, until nice and brown.

While the pine nuts are toasting, you can wash and dry your fresh basil.

Then pick the basil leaves off of the stems and add to a food processor.

Followed by the grated parmesan cheese.

Then add your garlic cloves and fresh lemon zest.

Next add your toasted pine nuts.

Finish with some salt and pepper to taste, before turning on your food processor.

As your pesto blends, slowly add the olive oil until it arrives at your desired consistency.

Finish it off with the fresh lemon juice, and you are ready to serve over some pasta, brushed onto grilled meat, or whatever you can think of!

How to make and freeze basil pesto.

However if you aren’t using it all for your dish, take a clean ice cube tray and fill with the pesto. Cover (plastic wrap will work if your trays don’t come with lids), and place in the freezer. Alternatively, you could put dollops of pesto in plastic wrap or in Ziploc bags and freeze them that way! You’ll now have basil pesto at the ready for months going forward!

Easy Substitutions

  • If you don’t have basil: spinach, parsley, arugula or cilantro
  • Instead of the parmesan : pecorino, romano, or Grana Padano cheese
  • In place of the pine nuts : walnuts, pistachios, or cashews

Frequently Asked Questions:

How long does homemade pesto keep for?

Pesto keeps for 5-7 days in the refrigerator.

How long does frozen pesto keep for?

Frozen pesto will keep for at least 3 months.

Does olive oil have to be used to make pesto?

Olive oil prevents oxidation and slows the pesto from turning brown. I’ve never tried not using olive oil.
How to make and freeze basil pesto on pasta.

Recipes with Pesto

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Liz eating fresh basil pesto.

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How To Make And Freeze Basil Pesto?

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How To Make And Freeze Basil Pesto

4.29 stars average
Liz Della Croce
Lemon juice and zest adds brightness and freshness to this traditional basil pesto recipe. Perfect for freezing and using later in pastas, soups, marinades and more.
PREP: 5 minutes
TOTAL: 5 minutes
Pin
Servings24

Ingredients
 

  • 4 cups fresh basil
  • 1 cup grated parmesan
  • ½ cup pine nuts (toasted)
  • 3 cloves garlic
  • 1 lemon (juice and zest of)
  • 1 cup extra virgin olive oil
  • salt and pepper to taste

Instructions
 

  • To toast pine nuts, place on a baking sheet in an even layer and bake at 350 for 6-7 minutes until browned.
  • In a large food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest.
    4 cups fresh basil, 1 cup grated parmesan, 1/2 cup pine nuts, 3 cloves garlic, 1 lemon
  • Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.
    1 cup extra virgin olive oil, salt and pepper to taste

Last Step:

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Liz’s Notes

Pesto will freeze well for up to 6 months. I like to freeze it in smaller cubes for quick defrosting or tossing in to a pot of soup or pasta.

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 64mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 3.2mg | Calcium: 56mg | Iron: 0.3mg


4.29 from 64 votes (53 ratings without comment)

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78 responses to “How to Make and Freeze Basil Pesto”

  1. Elaine Avatar
    Elaine

    Great pesto! Thank you
    How do you use it – defrost and heat in pan or what if want to pour over pasta?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Adding it to hot pasta will thaw it quickly, or if you know you’ll need it in advance you can thaw overnight in the fridge or a few hours in advance!

  2. Herb Avatar
    Herb

    Hi. Wondering how the basil is measured: loose, packed or ? Do you have a weight instead of the measurement?
    Cheers

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      4 cups of loose basil leaves, not packed. I’ll have to weigh next time!

  3. Tom Avatar
    Tom

    Loved the recipe tasted great i put walnuts in mine. I want to ship some from Ma to Florida overnite should i send frozen or just as it was made

  4. Louise Avatar
    Louise

    Hi Liz, I saw where one of your commenters asked if you have to use olive oil in your pesto recipe. I have made it using avocado oil and it’s a great substitute. I personally missed the flavor of the olive oil, but for those who don’t like olive oil, I think they will like the avocado oil version. I have also used macadamia nuts and they were also a great substitute for the pine nuts.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh that’s great to know! That sounds delicious!!!!! Thanks so much!

  5. Art Vickers Avatar
    Art Vickers

    You gave purpose to all the basil growing in the tomato planter. First time ever making pesto and your recipe (substituted roasted cashews for pine nuts) è delizioso. Many thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh great!! So glad! Enjoy!

  6. Janne Dean Avatar
    Janne Dean

    Do you have to use the lemon for freezing, or can you omit?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You can skip it!

  7. Adam Avatar
    Adam

    This was my first time making basil pesto, and it was great! I did save pine nuts for garnish, and think I will also garnish with a touch of lemon zest when I have a fresh lemon in the fridge. Basil plant going crazy, another batch of leaves washed and spun to be processed tomorrow. Thank you for the recipe.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it Adam!

  8. Deena Johnson Avatar
    Deena Johnson

    I heard freezing the garlic can make the pesto bitter. Can you add garlic at time f use?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes absolutely!!! Just grate it first.

  9. Betsey Lefthand Avatar
    Betsey Lefthand

    Simply wanna remark that you have a very nice site, I enjoy the pattern it really stands out.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!!