How to Make + Freeze Pesto with Fresh Basil

Not only does fresh basil smell incredible, it’s loaded with health benefits. It’s an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. It’s also a good source of calcium, magnesium, and omega-3 fatty acids. One of the ways we like to use basil is in homemade pesto. And before winter, we are always sure to have several batches in the freezer.

The taste of homemade pesto is unmatched. It’s delicious in pasta, on a crusty baguette or bruschetta, on pizza instead of a red sauce. You could also make a healthy flatbread with pesto, grilled veggies and top with a little goat cheese. You could mix pesto with plain Greek yogurt and make a dip for veggies. The possibilities are endless!

To freeze pesto in batches, we use small ice cube trays. It keeps longer, and we can take out as much or as little as we need. More about that in a bit.

One of our favorite ways to use pesto is for a quick weeknight meal– we’ll cook up a batch of frozen spinach ravioli (thanks, Costco!), thaw 1-2 cubes of our pesto. As it thaws we add in about a teaspoon of olive oil and stir. Once the ravioli is cooked, we drain and stir in the pesto. You can use as is and top with parmesan, or add grilled chicken or veggies. It makes a great quick-but-hearty meal.

How to Make Pesto

First, purchase or pick fresh organic basil. I use about 4 cups (packed) for this recipe. Basil is also terrific in my Fried Green Tomatoes with Goat Cheese & Herbs. And while we’re picking herbs, if you have fresh rosemary, try this Goat Cheese with Rosemary & Sun-dried Tomatoes or my Rosemary & Cheddar Scones.

Let’s get started on our pesto! Wash the basil and pat dry; remove as much water as you can.

Gather your fresh ingredients, and grate the parmesan. It makes such a difference to grate your own cheese, with none of the fillers, anti-caking agents, etc. Also, be sure to use freshly-squeezed lemon juice and extra light olive oil.

Once you measure your basil, add it to your food processor.

Next, add your crushed garlic and pulse several times to combine.

Add your pine nuts (I get mine at Trader Joe’s) to the mixture and blend until finely chopped.

Next, add grated parmesan cheese until blended.

Add lemon juice through the top cup as the food processor blends the mixture.

Then, do the same with your olive oil– drizzle into the mixture while the food processor runs. Your pesto is ready!

How to Freeze Pesto

You can dip out a portion to use, or you can go ahead and freeze it all. My batch *almost* fills two trays. I’m sure any ice tray would work. I found these at the dollar store, they are smaller than your average ice tray. I like the silicone bottoms; it makes it easy to punch out the frozen pesto. Here are similar trays in a three-pack with lids, but you may be able to find them at your local dollar store.

Just a tip– you don’t have to carefully fill each one, use a rubber scraper and just run it along the top until all the open spaces are filled.

If your trays don’t have lids, just put them in a freezer bag with your label. They are good for at least a year.

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I’d love to hear all the ways you’re using your pesto! You can learn more about the uses and benefits of basil here.