Pesto for Freezing
Capture the vibrant flavors of summer with this easy and versatile "Pesto for Freezing" recipe, perfect for meal prepping and preserving fresh basil all year long. Made with fragrant basil leaves, toasted pine nuts, zesty garlic, rich Parmesan, and high-quality olive oil, this homemade pesto is a freezer-friendly essential for busy home cooks. The recipe comes together in just 15 minutes and includes simple instructions for freezing in portioned sizes, allowing you to enjoy the bold, herbaceous flavors whenever cravings strike. Use it to elevate pasta dishes, spread it on sandwiches, or stir it into soups and sauces for effortless weeknight meals. With its rich taste and smart storage approach, this pesto recipe is a must-have for meal planners and basil lovers alike!
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Recipe Information
Ingredients
- 4 cups Fresh basil leaves
- 0.5 cups Pine nuts
- 2 large Garlic cloves
- 0.5 cups Grated Parmesan cheese
- 0.75 cups Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Thoroughly rinse the fresh basil leaves to remove any dirt or debris, then pat them dry with a kitchen towel or use a salad spinner to remove excess moisture.
Toast the pine nuts in a dry skillet over medium-low heat for 3-5 minutes, stirring occasionally, until they are light golden brown and fragrant. Let them cool completely before proceeding.
Peel the garlic cloves and roughly chop them for easier blending.
In a food processor, combine the basil leaves, toasted pine nuts, garlic, grated Parmesan cheese, salt, and ground black pepper. Pulse several times until the mixture is coarsely chopped.
With the food processor running, slowly drizzle in the olive oil through the feed tube. Blend until the pesto reaches your desired texture, either smooth or slightly chunky.
Taste the pesto and adjust seasoning with additional salt or pepper, if needed.
To prepare the pesto for freezing, divide it into small portions using an ice cube tray, silicone molds, or small airtight containers. This allows you to thaw only what you need for a recipe.
Cover each container or mold tightly to prevent freezer burn. If using an ice cube tray, transfer the frozen pesto cubes into a resealable freezer bag once solidified.
Label and date the containers or bags, and store them in the freezer for up to 6 months.
When ready to use, thaw a portion of pesto in the refrigerator or at room temperature, stir well, and enjoy it in your favorite dishes!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 714 mg | 15% | |
*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.
