Freeze It Basil Pesto
Capture the taste of summer all year long with this easy and versatile "Freeze It Basil Pesto" recipe! Bursting with the vibrant flavors of fresh basil, nutty Parmesan cheese, and toasted pine nuts, this classic pesto is blended to creamy perfection with garlic, extra virgin olive oil, and a hint of zesty lemon juice (optional). The real genius lies in its freezer-friendly approach—simply portion the pesto into ice cube trays, cover with olive oil to lock in freshness, and freeze for up to six months. Perfect for quick, no-fuss meals, this homemade basil pesto can be added directly to hot pasta, spread on sandwiches, or stirred into soups for an instant flavor boost. Ideal for busy weeknights or preserving an abundant basil harvest, this make-ahead pesto ensures you always have a taste of Mediterranean magic at your fingertips.
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Recipe Information
Ingredients
- 2 cups (packed) Fresh basil leaves
- 0.5 cups (grated) Parmesan cheese
- 0.25 cups Pine nuts
- 2 pieces Garlic cloves
- 0.5 cups Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 teaspoons Lemon juice (optional)
Instructions
Wash and thoroughly dry the fresh basil leaves to ensure there is no excess water.
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves.
Pulse the ingredients a few times until coarsely chopped.
While the food processor is running, slowly drizzle in the extra virgin olive oil, scraping down the sides as needed, until the mixture is smooth but slightly textured.
Season with salt, freshly ground black pepper, and lemon juice (if using). Give it one final pulse to mix everything evenly.
Taste and adjust seasoning as needed.
To freeze the pesto, divide it into small portions using an ice cube tray or small freezer-safe containers. Spoon the pesto into the compartments, cover with a thin layer of olive oil to prevent browning, and freeze until solid.
Once frozen, transfer the pesto cubes to a resealable freezer bag or keep it in the containers. Store in the freezer for up to 6 months.
To use, thaw the pesto in the refrigerator or add it directly to hot dishes like pasta to melt.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
