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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.

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!

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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. Liz DellaCroce Avatar
    Liz DellaCroce

    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.

  2. Liz DellaCroce Avatar
    Liz DellaCroce

    Me too!! I can’t stand buying $5 packets of basil in the winter. :)

  3. Liz DellaCroce Avatar
    Liz DellaCroce

    Thanks Rachel!! It’s so fun having little pesto cubes in the freezer. :)

  4. Liz DellaCroce Avatar
    Liz DellaCroce

    Next I want to try freezing herbs in olive oil!! I don’t want summer flavors to end!

  5. Liz DellaCroce Avatar
    Liz DellaCroce

    Honestly, we are almost through our frozen stash!! Time to make more!!

  6. Liz Avatar
    Liz

    Thank you, Liz for this recipe. It will come in handy this fall and winter.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      My pleasure Liz! Have a great day!

  7. Laurie {SimplyScratch} Avatar
    Laurie {SimplyScratch}

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s awesome!! It’s a sign you need to make pesto!!

  8. Christy@SweetandSavoring Avatar
    Christy@SweetandSavoring

    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 :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love the idea of sunflower seed pesto!! So smart!

  9. dixya| food, pleasure, and health Avatar
    dixya| food, pleasure, and health

    i am making a batch of pesto and this came on a right time. thank you :)

  10. Putputt @ Putputt Eats Avatar
    Putputt @ Putputt Eats

    Omgosh, what a great trick! I would never have thought of doing this. Thank you for sharing!

    1. Susan Avatar
      Susan

      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

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        That’s a great idea!