Freezer Pesto

Pesto portioned into an ice cube tray for freezing.

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Make classic basil pesto at home in only 10 minutes! It's nutty, cheesy, delicious and freezer friendly so you can enjoy fresh pesto all year round. This recipe makes ¾-1 cup pesto.

Prep Time10

Total Time10

Course: Condiment

Cuisine: Italian

Keyword: Freezer Pesto

Servings: - two tablespoon portions

Calories: 229kcal

Author: Stacey Adams

Equipment

1 Food processor *or blender

Ingredients

⅓ cup pine nuts *toast if desired *see note below
1 large (or 2-3 small) whole garlic cloves *peeled
½ cup extra virgin olive oil *divided *can add more for smoother pesto
2 cups basil leaves *loosely packed *2-3 ounces
½ teaspoon salt *plus more to taste
Juice from ½ small lemon *can omit if desired
¼ cup grated parmesan cheese *can omit for vegan (or sub nutritional yeast)

Recipe notes:

General tips: Can't get your pesto cubes out of the tray? Let it sit out for 5 minutes, then gently press the tip of a knife between the cube and tray to help it release.

Thawing: Thawing isn't always necessary. I toss frozen pesto into hot pasta and just let everything melt together. You can also thaw in the fridge overnight or use the thaw setting on your microwave.

Pine nuts: Lightly toast pine nuts for rich, nutty flavor or leave them raw for a light and fresh pesto.

Instructions

If you choose to toast nuts, place them in a skillet over medium heat and stir constantly for about 5 minutes until golden. They burn easily so be careful!
Add pine nuts, whole peeled garlic cloves and half of your olive oil to a food processor. Puree 20-30 seconds.
Next add lemon juice, salt, remaining oil and basil leaves along with any young, tender stems. Don't include stems that are large and tough.
Puree until everything is well incorporated. The mixture doesn't have to be completely smooth. Don't over-blend or it can become gummy.
Add grated parmesan cheese and pulse the food processor a couple more times to mix.
Portion into an ice cube tray and freeze overnight. Then, pop cubes out and store in a Ziploc bag for 6+ months.
You can also spoon fresh (not frozen) pesto right into a Ziploc, press flat and store in the freezer. These freezer bags thaw super fast (even faster if you put them in cold water)!

Nutrition