How to Freeze Pesto

Ever wonder – can you freeze pesto? The short answer is yes! Learn How to Freeze Pesto with this easy to freeze pesto recipe so you can always have it on hand to add to pasta, swirl in soups, slather on sandwiches and toss with vegetables and vinaigrettes. 

Fresh basil pesto sauce adds incredible depth of flavor to pasta, soups, sandwiches, wraps, vegetables and vinaigrettes.  This is a simple how to freeze pesto recipe that you’ll want to add to your arsenal.  Make a large batch of it up to keep on hand in the freezer for those last minute throw-together meals. 

What Is Pesto? 

Pesto typically consists of fresh basil leaves, crushed garlic, pine nuts and Parmesan cheese all blended with extra virgin olive oil to create a really wonderful and richly flavored sauce.  

Pesto Sauce Ingredients

I rarely add pine nuts to my pesto, so this is a pesto without pine nuts recipe.  If you want to add pine nuts, then add 1-2 tablespoons pine nuts to this recipe.  Pesto will keep in the refrigerator for up to a week.

• Fresh herbs: We use fresh basil leaves for this how to freeze pesto recipe.
• Cheese: We use freshly grated Parmesan cheese (don’t use the prepared Parmesan cheese that comes in a cardboard container at the grocery store).
• Garlic: The amount will vary according to your personal preference – we use 2 cloves.
• Olive Oil:We use extra-virgin olive oil for this recipe.

Variations

• Add 2-3 tablespoons nuts (pine nuts, walnuts, pistachios or cashews)
• Instead of basil, use kale, spinach, arugula, parsley or cilantro

How To Make Pesto

1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
3. Drizzle a thin layer of olive oil over the top to keep from turning brown.

Freezing Pesto Recipe

Freezing pesto is as simple as spooning pesto sauce into ice cube trays, then transferring them to freezer bags, then tossing the cubes into your favorite dishes for a pop of incredible pesto flavor!

1. Make pesto according to recipe
2. Spoon the pesto sauce into ice cube trays
3. Place the ice cube trays freezer for 3-4 hours or until frozen solid.
4. Remove the frozen pesto cubes from the trays and place in a plastic freezer bag.
5. Place the bag in the freezer.
6. Store in the freezer for up to 3 months

Homemade pesto is something that I make at least once a week, but I love to keep these basil pesto ice cubes in the freezer for those times that I forget to grab a pack of basil at the market.  To me, pesto makes everything it touches more delicious.  I especially love it on sandwiches and on eggs!!  

Recipes Using Pesto

• Basil Pesto Croutons
• Basil Mashed Potatoes
• Pesto Cauliflower Rice
• French Potage
• Soupe au Pistou

More Resources

• How to Freeze Grapes
• How to Freeze Bananas
• How to Freeze Spinach
• How to Freeze Tomatoes
• How to Make Tortilla Strips
• How to Make Croutons
• How to Make Tzatziki
• How to Make Pita Chips

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Yield: 12 ice cubes

How to Freeze Pesto

Prep Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ever wonder - can you freeze pesto? The short answer is yes! Learn How to Freeze Pesto with this easy to freeze pesto recipe so you can always have it on hand to add to pasta, swirl in soups, slather on sandwiches and toss with vegetables and vinaigrettes. 

Ingredients

• 2 cups packed fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil, add more for desired consistency

Instructions

1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
3. Spoon the pesto into an ice cube tray or trays
4. Drizzle a thin layer of olive oil over the top of each cube.
5. Place plastic wrap on top of the trays.
6. Freeze the pesto cubes for 3-4 hours or until frozen solid.
7. Remove from the freezer and transfer the pesto cubes to a sealable plastic freezer bag.
8. Store in the refrigerator for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 99Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 76mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.