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How To Make and Freeze Your Own Pesto Sauce

Updated on January 10, 2012
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing -- and writing about -- food.

Delicious basil

Oh Glorious Basil!

Few things say "summer" like the pungent aroma of fresh basil.

Let's face it -- when your basil starts coming in from your garden, you're loaded down with it.

Making pesto to put up in the freezer is a wonderful way to preserve all that goodness, and it's incredibly economical. I know some people who don't have gardens, but when they see basil start appearing in the grocery store (and priced inexpensively) they make pesto.

It's really easy to do.

The directions are below. The explanation of how to put up pesto in your freezer is further down.


Ingredients for Pesto

Pesto is so easy to make. This recipe can be scaled up (if you have lots of basil) or cut in half.

4 cups fresh basil

one clove garlic (okay, if you really love garlic, add more!)

the juice from half of a lemon (this helps to prevent the darkening that will occur if you put it into the freezer)

2/3 cup walnuts, toasted (pine nuts are more traditional, but walnuts are lower in fat and taste better)

one cup of grated Romano cheese (or Parmesan -- I prefer the saltiness of Romano)

2/3 cup olive oil

1/3 cup water

salt and pepper to taste

How To Make Pesto

Put the walnuts into a dry skillet and put onto medium heat. Turn them with a spatula every few minutes until they're fragrant and toasted. This only takes a few minutes.

Do you have to toast the walnuts? Well, I've tried both -- toasted and untoasted. And I can really taste a difference if they're toasted! The flavor of the pesto is richer, and I like the texture better, too.

Into either a food processor, pour in your walnuts and garlic. Pulse for about 20 seconds, then put in your basil. Pulse several times, then use your spatula to push the leaves down toward the blades.

Add in the water, then squeeze in the half of a lemon (through a sieve to keep out the seeds) then the olive oil, then process until thoroughly blended. You'll have to stop a few times to push the unprocessed leaves down toward the blades.

Add in the cheese, salt and pepper then process for about 45 seconds.

Taste for seasoning and add salt and pepper, if necessary. Don't forget that Parmesan or Romano cheese is salty, so you probably won't need that much salt. But DO taste for salt! The pesto will be bland if you don't add enough salt.

The pesto looks like this in your food processor

How To Put Up Pesto In Your Freezer

It couldn't be any easier.

Once you've made pesto, spoon it into ice cube trays and put into the freezer.

After they've frozen solid, empty them into a gallon freezer bag labeled with the date and the source of the basil. I do this because sometimes my friends bring me basil, and sometimes I use my own from the garden. I like to know which is which when I'm serving it.


The pesto will keep for about 9 months. Keep in mind that the pesto will darken somewhat in the freezer, but it will still look good, and of course taste fantastic.

I love the ease of being able to take out a few cubes of frozen pesto, defrost them in a Pyrex cup in the microwave, then pour it onto freshly boiled pasta. The recipe is below.

The pesto in ice cube trays just before freezing


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    • Melis Ann profile image

      Melis Ann 5 years ago from Mom On A Health Hunt

      I have loads of pesto to start freezing as it is too much to use. If I keep making it as fast as the basil grows I might have enough supply until next summer. Glad to have found your hub! Will be sharing this as I'm sure many will be interested at this time of year.

    • profile image

      Can't Wait 6 years ago

      Can't wait to make this pesto! Looks fabulous.

      One request, please, please let your guests know you are using walnuts rather than pine nuts. One bite of that and a person with a nut allergy could meet their maker.

      For some reason, allergies to pine nuts are rare- according to our allergist. This is true in our family.

    • Buster Bucks profile image

      Buster Bucks 8 years ago from Sonoma County, California

      Hi Rick,

      Yes, when the basil starts coming in -- wow. I've already put up 4 gallon-sized freezer bags full of this pesto, and now we're eating basil in our salads and on sandwiches.

      Thanks for taking the time to write.


    • profile image

      Rick 8 years ago

      Thanks for recipe and directions for freezing....we've started a basil garden in our aerospace and it was getting away from us.

    • Buster Bucks profile image

      Buster Bucks 8 years ago from Sonoma County, California

      Hi Suzie,

      Many recipes I've read say that they'll keep for a year... mine run out before I can test it.


      Thanks for writing --


    • Suzie Parker profile image

      Suzie Parker 8 years ago

      Loved the pesto recipe. Its very smart to use ice cube trays to freeze the pesto in. Can it really keep for a whole year? That's sure handy!