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Spoonful of pesto from a jar

Homemade Basil Pesto Recipe for Freezing

  • Author: Patrick
  • Total Time: 12 hours, 10 minutes


This homemade pesto recipe is great for freezing and adding to soups, marinades, pasta, and other dishes.


  • 4 cups of fresh basil leaves
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1/2 cup pine nuts, toasted
  • 3 cloves of garlic
  • 1 lemon (juice and zest)
  • 1 cup extra virgin olive oil
  • Kosher salt and ground black pepper to taste


  1. Place pine nuts on a baking sheet in a single, even layer and bake at 350°F for about 7 minutes until toasted brown.
  2. Place the basil, Parmesan cheese, pine nuts, garlic, lemon juice, and zest in a food processor or blender and pulse them together.
  3. Add the olive oil gradually to prevent oxidation and blend until smooth.
  4. Add salt and pepper to taste.
  5. Once the taste and texture are to your liking, freeze the fresh pesto in ice cube trays or freezer bags for 12 hours. Transfer into airtight containers for long-term storage.


Frozen pesto lasts up to 4 months.

  • Prep Time: 10 minutes
  • Freezing Time: 12 hours


  • Serving Size: 2 tablespoons
  • Calories: 119kcal
  • Sugar: 1g
  • Sodium: 64mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Carbohydrates: 1g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 4mg