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Freezer Pesto is a summer classic when basil is bursting from the garden! This recipe will help you stretch that basil and make use of lots of extra garden greens like kale, arugula, spinach, Swiss chard or herbs. In just 15 minutes, stock your freezer with those little green jars with lots of simple weeknight dinner ideas to use them all year!
One of my favorite herbs, I love growing tons of basil in my garden all summer! I use it in tons of meals all summer, and the rest goes into a big batch or two of freezer pesto to enjoy all winter long! And you can add more than just basil too!
If you are growing lots of greens in your garden, you can also chop, bag, and Freeze your Mixed Herbs and Garden Greens to use in recipes all winter!
Try this Lemon Herb Dressing, Basil Balsamic Vinaigrette Dressing or this Avocado Bean Dip with your summer basil too!
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Ingredients & Substitutions
- Basil - Basil is the star of the show! While there are recipes for pesto using other greens, I think at least some amount of basil is essential. Pesto uses A LOT of basil, so I don't recommend buying the little packets from the store in the winter. Pesto is a summer garden use-up recipe! I've found the best way to grow lots of basil, is to plant a packet of basil seeds instead of buying starter plants. A seed packet costs a couple dollars and yields mountains of our favorite summer fresh herb! Also try your fresh basil in this Panzanella Bread Salad or on Bruschetta with Cherry Tomatoes!
- Extra Garden Greens such as Kale, Arugula, Swiss Chard, Spinach or Herbs - While I think you need at least some basil for flavor, pesto is a great way to use up lots of garden greens! A nutrient packed herb sauce, the version I made here is basil kale pesto, because that's what I had growing in abundance! Extra herbs such as chives, parsley, oregano, thyme or sage can also be thrown in, although they will change the flavor a bit!
- Garlic - Since pesto is all about fresh ingredients, use real garlic cloves over jarred or powdered if you can. It really adds tremendous flavor.
- Pine Nuts - Pine nuts are the classic Italian pesto ingredient, but pesto is a versatile sauce with lots of options for substitutions. Pine nuts are expensive, although this recipe doesn't use much. You can really make it almond basil pesto, cashew pesto, or even pepita or sunflower seed pesto to avoid nut allergies. Toast nuts in a dry pan for a few minutes for the best flavor. Use your extra pine nuts on this Mediterranean Hummus.
- Lemon Juice - Lemon juice is extremely important in pesto! Use all the juice from a fresh lemon, strained to make sure you don't get any seeds. Lemon preserves the puréed basil and greens. It adds bright vibrant freshness, and makes all the flavors shine!
- Salt and Pepper - Don't skip the salt, it's essential for brightening the flavor of all the ingredients. In a sauce this simple, salt and pepper are the only seasonings.
- Parmesan Cheese - I find the best quality and often the least expensive way to buy Parmesan cheese is to buy a block and shred it yourself. It lasts much longer in the fridge so you aren't throwing out shredded cheese that's gone bad!
- Olive Oil & Water - Olive oil and water are the liquid ingredients bringing your sauce together. Olive oil gives it that shine and delicious flavor, while water just stretches it a little when making large batch pesto.
Instructions
With the help of a food processor, garden pesto is incredible easy to make!
Step 1 - Toast your pine nuts, or any nuts you're using, in a dry skillet over medium heat for about 3 minutes. Don't walk away, nuts can burn quickly!
If you are using nuts that are already roasted, you can skip this step. If your nuts are salted you can back off on the salt in the recipe a bit.
Step 2 - Prepare your ingredients. Wash the greens and discard the stems.
The exact amount of greens in this recipe can be whatever you have, as long as it can fit in the food processor. I used a 4 cup glass measuring cup full of basil and kale.
Step 3 - Add all ingredients to the bowl of a food processor except the olive oil and water.
Step 4 - Begin processing, drizzling in the olive oil and water through the feed tube.
Stop to scrape down the sides with a spatula and continue processing, about 2 minutes until it forms a sauce.
Step 5 - Use the pesto or refrigerate, or freeze in glass jars or ice cube trays.
Storage and How to Freeze
Refrigerator - Homemade pesto will last in an airtight container in the fridge for up to 3 days. It's only natural preservative is the lemon juice, and while it may last a day or two longer that that, it's going to be the freshest on day 1!
Freezer - This is large batch pesto meant to be frozen! I like to freeze pesto in small glass jars, a perfect quantity for several uses. Never fill jars more than ¾'s full to allow for expansion while freezing. Pesto will last in the freezer for up to a year. Just thaw overnight in the fridge to use.
Ways to Use Fresh or Frozen Pesto
In under 15 minutes, you can preserve your garden greens and make 4 jars of basil pesto to freeze for different uses all year! They don't take up much room and are a great base for lots of meals.
Just thaw a jar overnight in the fridge, and stir in a bit more water or olive oil if needed. Plus, they are a super healthy dense serving of greens, great to have on hand for busy weeknights! Try using freezer pesto in:
- Garden BLT's with Pesto Aioli
- Creamy Pesto Alfredo Pasta
- A spread for turkey or chicken panini or ciabatta sandwiches with melty cheese
- Sauce for Homemade Pizza or Easy Flatbread Pizzas for lunch
- Dipping sauce for appetizers like Tomato, Mozzarella, Basil skewers
- Sauce for grilled chicken or fish
- A sauce to drizzle over rice bowls with leftover pork roast, avocado, feta, corn and black beans.
- An appetizer sauce to dip baguette
Recipe FAQs
Basil is the base flavor in pesto but lots of extra garden greens can be added such as kale, spinach, Swiss chard, or arugula. You can also add in extra herbs like parsley, chives, scallions or oregano. This stretches the basil, adds nutrition, and allows you to make a large batch of pesto with extras for the freezer.
Yes! Pine nuts are delicious but expensive, and pesto can be made with really any kind of nuts. Try almonds, cashews, walnuts or pistachios. You can also use sunflower or pumpkin seeds if you want a nut-free pesto. Toasting the nuts or seeds in a dry skillet for a couple minutes brings out their flavor.
Yes! I'm not sure where the theory that you need to leave the cheese out and add it in after pesto is thawed came from. This is totally unnecessary. Just make a full batch of pesto, as is, and freeze it for up to a year, Parmesan and all!
More Recipes to Stock your Freezer!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating or a comment below!
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Garden Pesto for the Freezer
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Ingredients
- 4 cups basil and any extra greens such as kale, arugula, Swiss chard or spinach
- 2 cloves garlic
- ¼ cup pine nuts toasted
- 1 juice of a lemon (3 Tablespoons)
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- ⅓ cup Parmesan cheese shredded
- ⅓ cup olive oil
- ⅓ cup water (as needed to reach desired consistency)
Instructions
- Toast pine nuts in a dry pan over medium heat until golden, about 3 minutes.
- Wash greens well and discard large stems. Add all ingredients to a food processor except olive oil and water. Begin processing, then drizzle in the oil and water through the feed tube with the processor running, about 2 minutes. Stop to scrape down the sides with a spatula.
- Use within 3 days, or freeze extra pesto in small jars.
Notes
- Pine nuts can be substituted with almonds, walnuts, cashews, pistachios, sunflower or pumpkin seeds.
- When freezing pesto in glass jars, don't fill them more than ¾'s full to allow room for expansion while freezing. You can also freeze in ice cube trays.
- To use, thaw basil overnight in the fridge.
Ann says
Four more more little jars for my freezer! This is an easy recipe to follow. I really like it with linguine.
Meryl Downing says
Thanks Ann, sounds delicious with linguine!
Ann says
Love having all my little jars of pesto in the freezer ready when I want them. This is an easy recipe.
Brian Jefferson says
Second summer I've made this. I couldn't find pine nuts so I used slivered almonds instead. It was awesome. Why is each recipe "8 grinds of pepper?" 🙂 Also, do you have a ratio of basil to other greens you like? Thanks Meryl.
Meryl Downing says
Thanks Brian! I happen to like 8 grinds of pepper I guess, it's a good amount! I'd say if you can use half basil you'll get enough of the good basil flavor. It depends on what you need to use up in your garden!
Sue Miller says
Made your pesto today. It is delicious. I put it ice cube trays, then to zip lock bags for later use. I like your idea of jars, didn't have any on hand.
Meryl Downing says
Glad you liked it Sue! The ice cube trays are a great way to store it, especially so you can use it in smaller amounts.
Ann says
Made this last year, stored it in my freezer, and ate it all. It was so good and so handy, I am ready to make another batch. Try it!!!!