It's a summertime recipe to savor and today I'm sharing my classic Basil Pesto Recipe with tips how to store and freeze so you can lock in the flavor of summer all year long. Scroll down for the recipe card for the full recipe. Read ahead for the best way to freeze fresh pesto for winter.
How to Store Basil Pesto
The two most popular ways to store pesto: in the refrigerator or freezer. If you've not tried frozen pesto, you're in for a game changing way to make a big batch of pesto for long term storage. When it comes to storing all the pesto made from the basil in our summer gardens, keeping a jar of fresh basil pesto in an airtight container is ideal. Our homemade basil pesto will store well in the refrigerator for at least a week if stored properly. But my favorite way to store pesto: freeze it!
How to Freeze Pesto
Freezing pesto is a great way to preserve the flavors of fresh basil leaves at their peak. To do this, we start with our favorite recipe (see recipe card below) and process the fresh herbs with garlic cloves, toasted pine nuts, some kosher salt and ground black pepper in the bowl of a food processor fitted with the steel chopping blade. Once we've processed our fresh ingredients, we'll portion out the traditional Italian sauce into silicone ice cube trays for easy freezing. Once the pesto cubes are frozen, you can then remove the frozen cubes of pesto and store in a freezer bag. Make sure to label and date the bag so you can track the timing of your own pesto and when you want to enjoy it by.
One key note about freezing your best basil pesto for the winter months: don't fold in the parmesan cheese. For best results, leave it out to ensure the texture isn't changed upon defrosting the desired amount of pesto cubes. I find that when I defrost a cube of the pesto, I can more easily mix in the desired amount of parmesan cheese when making a given pasta dish. Having made enough pesto using a variety of seasonal ingredients over time, this method has been a game change for our homemade pesto sauce ensuring I make plenty to freeze when I have an abundance of basil in our CSA box or garden.
Ingredients for Our Classic Pesto Recipe
To make this classic basil pesto that is full of vibrant flavors, we're keeping it super simple. We'll need 4 cups of packed basil leaves which will give us enough basil to make about 2 cups of pesto. Apart from the basil, we'll need toasted pine nuts, garlic cloves, and the best extra virgin olive oil you have on hand. I love the local varieties of extra-virgin olive oil from Hudson Napa Valley or The Olive Press.
How to Make This Basil Pesto
This classic basil pesto is ready in 15 minutes and is going to taste so much better than store-bought pesto. Here's how we make it:
- Rinse basil leaves thoroughly under warm water. Toast pine nuts in a small nonstick skillet over medium-low heat until toasted. Set aside to cool slightly.
- In the bowl of a food processor, fitted with the chopping blade, add basil leaves along with the peeled garlic, kosher salt, ground black pepper, and the toasted pine nuts. Pulse until well combined.
- With the food processor running, pour a thin layer of olive oil in a steady stream to help the pesto emulsify together. Stop the food processor to scrape the sides down. This helps to ensure pesto is well blended.
- Once blended, pour out pesto into a small storage container. Stir in the grated parmesan cheese to combine. Taste and adjust seasoning as needed.
- Store pesto in the fridge for up to 5 days. Pesto can also be kept in the freezer for up to 3 months. Refrain from mixing in cheese prior to freezing to preserve texture.
What To Use Pesto With
Pesto is the most versatile thing we can make with an abundance of basil leaves. Toss this flavorful sauce with your favorite cooked hot pasta and a pinch of crushed red pepper flakes for an unbelievably easy meal for your weeknight. Use the pesto as part of a sandwich spread mixed with a bit of mayonnaise for a super quick aioli. Use smaller amounts of this easy pesto recipe as part of a dip with fresh cut veggies and crusty bread. Or, mix into a bit of balsamic for a quick salad dressing.
More Seasonal Pesto and Pasta Recipe Ideas to Try
Classic Basil Pesto Recipe
Equipment
- 1 8 to 10 cup food processor
Ingredients
- ½ cup pine nuts toasted
- 2 cloves garlic peeled
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper
- 4 cups basil leaves packed
- ½ cup olive oil
- ¼ cup grated parmesan
Instructions
- Rinse basil leaves thoroughly under warm water. If pine nuts are not yet toasted, toast them in a small nonstick skillet over medium-low heat until toasted. Set aside to cool slightly.
- In the bowl of a food processor, fitted with the chopping blade, add basil leaves along with the peeled garlic, kosher salt, ground black pepper, and the toasted pine nuts. Pulse until well combined.
- With the food processor running, pour olive in using a steady stream to help the pesto emulsify together. Stop the food processor to scrape the sides down as needed to ensure pesto is well blended.
- Once blended, pour out pesto into a small storage container. Stir in the grated parmesan cheese to combine. Taste and adjust seasoning as needed.
- Store pesto in the fridge for up to 5 days. Pesto can also be kept in the freezer for up to 3 months (refrain from mixing in cheese prior to freezing to preserve texture).
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