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. 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 have a sauced up pasta in minutes! 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 by toasting your pine nuts by tossing them in the oven at 350 for about 6 or 6 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 ilt arrive at the desired consistency.
Finish 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!
However if you aren’t using it all for your dish, take a clean ice cub tray and fill with the pesto. Cover (plastic wrap will work if your trays don’t come with lids), and place in the freezer. You’ll now have basil pesto at the ready for months going forward!
Easy Substitutions
- Basil : spinach, parsley, arugula or cilantro
- Parmesan : pecorino, romano, or Grana Padano cheese
- Pine nuts : walnuts, pistachios, or cashews
Frequently Asked Questions:
How long can you keep homemade pesto for?
Pesto keeps for 5-7 days in the refrigerator.
How long does frozen pesto keep for?
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.
Recipes with Pesto
- Pesto Chicken Pasta with Swiss Chard
- Grilled Turkey Burgers with Pesto
- Tomato Caprese Skewers with Pesto
- Grilled Pesto Pizza with Fresh Mozzarella
- Sausage Pesto Pasta with Caramelized Onions and Peas
Did you try this method? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Eat it now, or eat it later, now that you know how to make and freeze basil pesto, you’ll start using it all the time.
Your fork is waiting.
How To Make And Freeze Basil Pesto
Equipment
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.
- Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.
Nutrition
For more great recipes, check out my Pinterest board!
Made this and LOVE IT!! A total keeper! Thanks Liz!
Oh I’m so glad to hear that Laurie!!! Glad you enjoyed it!
I have to try this! :) Hope you’re well, Liz. xo
Liz,
I’ve never thought to add lemon zest to my pesto–great idea. I make mine thicker (usually because I’ve got so many leaves vs cheese and nuts) and use a small disher or cookie scoop to freeze it on trays. The act of freezing bursts the cell walls, and the pesto is . . . well not runny, but let’s say liquid . . . when thawed. (I have a shortage of ice cube trays and don’t like to tie them up, so I tried it this way with success.)
Thanks!
I’m so glad you liked the lemon zest addition. I’m jealous of your abundance of basil!!
I have never thought to freeze my pesto either! Also, due to a nut allergy in the fam, I use Pumpkin Seeds instead of Pine Nuts and it turns out great!
I love the pumpkin seed idea!! Need to try.
I love Pesto and put it on everything this time of year – so much so that I rarely have any left to freeze!
Honestly, we are almost through our frozen stash!! Time to make more!!
I LOVE freezing fresh herbs and busting them out in the winter!
Next I want to try freezing herbs in olive oil!! I don’t want summer flavors to end!
Love this tip to freeze!
Thanks Rachel!! It’s so fun having little pesto cubes in the freezer. :)
Love the idea of having pesto on hand during the winter by freezing it when ingredients are cheaper!
Me too!! I can’t stand buying $5 packets of basil in the winter. :)
Thank you, Liz for this recipe. It will come in handy this fall and winter.
My pleasure Liz! Have a great day!
Exactly what I plan to do this weekend. Our basil is going to seed so fast I’ve been plucking it like crazy; now to do something with all of that amazing abundance!
I have been using toasted walnuts of late in pesto; as much as I love pine nuts; their $20/lb price tag needs some adjusting before it can regain it’s place as the favored kitchen nut!
I love the idea of toasting walnuts!! Pine nuts are so dang expensive but we buy them at Costco in bulk and freeze the bag. It lasts us about 3 months-6 months.
I was just staring at my basil plant thinking “I need to make some pesto!” and poof.. here it is :) Looks great and I WILL be freezing my pest in ice cube trays!
That’s awesome!! It’s a sign you need to make pesto!!
It’s always wonderful to have summer-fresh pesto in the freezer during the long winter. Great post, Liz!
Thanks Dara! I agree. My goal is to freeze as much summer as I can before the baby arrives. :)
I totally freeze pesto the same way!! This is how I made my kids baby food too. Ice cube trays are so versatile! ha ha. We have several basil plants growing in our backyard here in Vegas. My 5 year old will pick leaves and eat them like they are chips or something. Crazy kiddo
I love eating the leaves like chips too – hahah!!
ALL of these years I’ve been making basil pesto and never considered freezing it! What a brilliant tip, Liz. This is so useful, especially since I can’t get enough of the stuff year-round and homemade tastes SO much better than store bought.
Yes freezing it is the best!!! So much tastier than those tiny bottles for $6 at the grocery store. :)
I laughed when I saw the title- this post couldn’t be more timely! We have a ton of basil in our garden. I made sunflower seed pesto a few days ago, and just harvested a whole colander full of basil this afternoon. It’s so nice to know that the basil cubes will be patiently waiting for me in the freezer come December :)
I love the idea of sunflower seed pesto!! So smart!
And….bookmarked!! I totally need a reminder because when I stare at my tower-o-basil, I freak out and pee my pants. Can’t wait to get my pesto on!
I hope you made pesto instead of peeing your pants!
i am making a batch of pesto and this came on a right time. thank you :)
Omgosh, what a great trick! I would never have thought of doing this. Thank you for sharing!
Hi thx for the recipe. I actually made pea pesto in the past so for those with treenut or even seed allergies this might work as well. For the person that asked about minimizing the oil I have also used vegetable broth or believe it or not tofu to make it creamy
That’s a great idea!
I just made pesto last week and our youngest put it in trays for the freezer. Like you said, “money in the bank”!! Great post, Liz!
It really is money in the bank!!! Thanks friend. :)
Thanks for the reminder that I need to try this! I love, love, love pesto, but have never tried the freezer method. Now I just need to go load up on basil and other yummy greens :-)
Yes you must freeze it!! You’ll be so glad you did!!