Home / How To / How to Make and Freeze Basil Pesto

How to Make and Freeze Basil Pesto

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


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

Eat It, Like It, Share it!

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.

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!

Your fork is waiting.

Have you tried my
How To Make And Freeze Basil Pesto?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.

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:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Rate this Recipe

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)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


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

  1. michelle Avatar
    michelle

    My daughter has a severe nut allergy. I’m growing fresh basil & wanting to make pesto. Anything I can use instead of pine nuts? Or just completely omit the nuts & hopefully still taste awesome? Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m pretty sure it would taste awesome without the nuts!! :)

    2. Pat Avatar
      Pat

      Add 3 crushed cream crackers to give it some consistency

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Interesting idea!

  2. Laurie {Simply Scratch} Avatar
    Laurie {Simply Scratch}

    Made this and LOVE IT!! A total keeper! Thanks Liz!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad to hear that Laurie!!! Glad you enjoyed it!

  3. Liz DellaCroce Avatar
    Liz DellaCroce

    I’m so glad you liked the lemon zest addition. I’m jealous of your abundance of basil!!

  4. Jodi Avatar
    Jodi

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love the pumpkin seed idea!! Need to try.

  5. Liz DellaCroce Avatar
    Liz DellaCroce

    Yes you must freeze it!! You’ll be so glad you did!!

  6. Liz DellaCroce Avatar
    Liz DellaCroce

    It really is money in the bank!!! Thanks friend. :)

  7. Liz DellaCroce Avatar
    Liz DellaCroce

    I hope you made pesto instead of peeing your pants!

  8. Liz DellaCroce Avatar
    Liz DellaCroce

    Yes freezing it is the best!!! So much tastier than those tiny bottles for $6 at the grocery store. :)

  9. Liz DellaCroce Avatar
    Liz DellaCroce

    I love eating the leaves like chips too – hahah!!

  10. Liz DellaCroce Avatar
    Liz DellaCroce

    Thanks Dara! I agree. My goal is to freeze as much summer as I can before the baby arrives. :)