Basil Pesto: How to Make and Freeze
Keep your basil fresh all year long with this simple pesto recipe! Learn how to make pesto at home and preserve it by freezing for later use. This basil pesto recipe is packed with flavor and will bring the taste of summer into your dishes anytime you need it.
Equipment
- food processor
Ingredients
- 2 cups packed fresh basil leaves
- 1/2 cup parmesan cheese
- 1/4 cup pine nuts walnuts or pecans (use whichever you prefer- I like to use walnuts as a more economical option, but pine nuts are traditional)
- 1 tablespoon minced garlic
- A splash of lemon juice for brightness, the acidity helps to maintain the pesto's vibrant green color
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Wash and pat dry your basil leaves. Mince the garlic and have your olive oil and seasonings ready.
- Blend the Basil and Nuts: Add the basil leaves and walnuts (or pecans) to your food processor. Pulse a few times to break them down slightly.
- Add Garlic and Lemon Juice: Add the minced garlic and a splash of lemon juice, then pulse again to mix it all together.
- Slowly Add Olive Oil: With the food processor running, slowly pour in the olive oil until the mixture becomes a smooth, creamy paste. You may need to stop and scrape down the sides with a spatula a couple of times to ensure everything is well blended.
- Season and Adjust: Taste your pesto and add salt, pepper, or more lemon juice if desired. Pulse a few more times to combine.
- Short-Term Storage: If you plan to use your pesto in a few days, store it in an airtight container in the fridge. For extra freshness, drizzle a thin layer of olive oil on top before sealing.
- Long-Term Storage (Freezing): Freezing is the best option for longer storage. You can either freeze your pesto in small jars (I prefer half pint jars) or ice cube trays. If you only plan to use small amounts here and there, ice cube trays will be best. However, if you like to make pesto heavy dishes like pesto based salad dressings, Salmon with pesto ranch or chicken pesto pasta, where you will need at least a cup of pesto, freezing your pesto in a half pint jar will work better.
Notes
To keep your pesto looking fresh and green when frozen, follow these tips:
Use Olive Oil: After making your pesto, pour a thin layer of olive oil over the surface before sealing the container. This "fat cap" layer helps protect it from oxidizing and keeps the color vibrant. It's like summer in a bottle!
Freeze in Portions: Freezing pesto in small portions is a great way to avoid thawing the whole batch at once. Ice cube trays work wonderfully for this. However, if you are a pesto fiend like me, you might as well thaw out a whole jar. It won't go to waste! Pesto can be frozen in ice cube trays, small jars or a freezer bag.
Lemon Juice: The splash of lemon juice you add to your pesto will help keep it from turning brown while frozen.
Minimize Air Exposure: To prevent oxidation, use airtight containers, freezer bags, or vacuum-sealed bags to store your pesto. Try to squeeze out as much air as possible before sealing. Alternatively, layering a thin layer of olive oil on top will prevent oxidation.