Freezer-Friendly Fresh Basil Pesto

Freezer Friendly Fresh Basil Pesto from eMeals

Preserve the fresh flavor of summer basil by making and freezing pesto to enjoy year-round.

Basil is one of the flavors that simply screams summer. Toss it with hot cooked pasta, spread over crostini or pizza crust or use a dollop to liven up fish or chicken for a fast, fresh, summery meal any time of year. Pesto can include Parmesan cheese, but leave it out if you plan to freeze the pesto.

Freezer-Friendly Fresh Basil Pesto
  • 1 cup pine nuts or walnuts
  • 8 cups lightly packed fresh basil (4 oz)
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, chopped
  • 1½ teaspoons kosher salt
  • 1 teaspoon pepper
  • ⅔ cup extra virgin olive oil
  1. Preheat oven to 350 degrees. Spread nuts in a single layer on a large baking sheet. Toast 8 to 10 minutes or until fragrant and lightly toasted, stirring once. Cool 10 minutes.
  2. Combine toasted nuts, basil, lemon juice, garlic, salt and pepper in a food processor or blender. Cover and process until nuts are finely chopped.
  3. With machine running, gradually add oil, blending well. Process until smooth, scraping down sides as needed.
  4. To freeze the pesto, spoon into an ice cube tray, about 2 tablespoons per cube. Cover the tray with plastic wrap, and freeze overnight. Transfer frozen cubes of pesto to a zip-top plastic freezer bag, and freeze up to 3 months.


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