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Here in the Northeast, the days are still warm, but there’s a crispness in the early morning air that hints at the approach of autumn. This is the time of year when I find myself in a flurry of activity, harvesting and preserving the bounty from my little homestead. Among the treasures in my garden is basil—lush, fragrant, and begging to be put to good use.Â
While I do dry some basil for seasoning throughout the year, the real star of my kitchen is the pesto I make with the rest. Learning how to make and freeze pesto has become one of my favorite ways to capture the vibrant, fresh flavor of summer and enjoy it all year long. It’s the perfect solution for using up this aromatic herb before the frost sets in, and it brings a burst of freshness to meals long after the garden has gone to sleep for the winter. Follow along and learn how to make and freeze pesto – the easy way!
Ingredients for How to Make and Freeze Pesto
When you’re learning how to make and freeze pesto, the ingredients you choose are crucial for achieving that perfect flavor and texture. Traditional basil pesto, or pesto alla genovese, is a delightful blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Here’s what you’ll need to get started:
- Fresh Basil: The key ingredient when making pesto, basil should be fresh and vibrant. Aim for about 2 cups of packed leaves to give your pesto that signature bright green color and fragrant aroma.
- Garlic: A clove or two of garlic add just the right amount of bite. If you prefer a milder garlic flavor, you can roast the garlic beforehand or use fewer cloves.
- Pine Nuts: Pine nuts are traditionally used for making pesto and offer a rich, buttery flavor. If you’re looking for alternatives, walnuts, almonds, or sunflower seeds work well too.
- Parmesan Cheese: Freshly grated Parmesan is essential for a nutty, salty depth. Mixing in some Pecorino Romano can add a bit more tang if you’re looking for extra flavor.
- Olive Oil: A high-quality extra virgin olive oil ties everything together, giving your pesto a smooth, silky consistency. Start with about half a cup and adjust as needed.
- Salt and Pepper: Seasoning is key! A pinch of salt enhances the flavors, and freshly ground black pepper adds warmth.
Variations and Substitutions
While traditional ingredients are classic, learning how to make and freeze pesto allows you to get creative. Try different herbs like cilantro, parsley, or arugula instead of basil. For a dairy-free pesto, nutritional yeast can replace Parmesan, providing a similar umami flavor. And if you’re avoiding nuts, seeds like pumpkin or hemp can mimic the texture without the allergens.
Understanding how to make and freeze pesto means you’re just a few steps away from a fresh, flavorful sauce that you can enjoy anytime, even long after your basil has stopped growing.
Step-by-Step Guide to Making Pesto
Now that you’ve gathered all the essential ingredients, it’s time to dive into the fun part: actually making the pesto! Here’s a simple, step-by-step guide on how to make pesto from scratch.
1. Prepare Your Ingredients
- Start by washing your basil leaves thoroughly to remove any dirt or debris. Once cleaned, pat them dry with a kitchen towel or use a salad spinner to remove excess moisture.
- Peel your garlic cloves and set them aside. Measure out your pine nuts, and if you’re using a block of Parmesan, grate it now so everything is ready to go.
2. Blend the Basil, Garlic and Pine nuts
- In a food processor or blender, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
3. Incorporate the Parmesan Cheese
- Add the Parmesan cheese to the food processor. Pulse a few more times to mix everything together. The cheese will add a creamy, nutty flavor that balances the sharpness of the garlic and the freshness of the basil.
5. Slowly Stream in the Olive Oil
- While the food processor is running, slowly pour in the olive oil in a steady stream. This helps emulsify the ingredients, creating a smooth and cohesive sauce. You can adjust the amount of olive oil based on how thick or thin you like your pesto. For a thicker pesto, use less oil; for a thinner sauce, add a bit more.
6. How to Store Pesto
- If you’re planning to use your pesto right away, transfer it to a jar or container and store it in the refrigerator. For longer storage, follow the steps in the next section on how to freeze pesto.
How to Properly Freeze Pesto
Now that you’ve mastered how to make pesto, the next step is learning how to freeze it so you can enjoy that fresh, vibrant flavor all year round. Freezing pesto is an easy and effective way to preserve it, ensuring that you have a taste of summer ready whenever you need it. Here’s how to do it properly:
1. Choose Your Freezing Method
- Ice Cube Trays: One of the most convenient ways to freeze pesto is by using ice cube trays. This method allows you to freeze small, single-serving portions that can be easily added to dishes without defrosting an entire batch. Simply spoon the pesto into the ice cube tray compartments, leaving a little room at the top for expansion. Once frozen, pop the pesto cubes out and store them in a freezer-safe bag or container.
- Small Containers: If you prefer to freeze larger portions, use small, airtight containers. Fill each container with pesto, leaving about half an inch of space at the top to allow for expansion. Cover the surface of the pesto with a thin layer of olive oil before sealing the container. This helps prevent the pesto from discoloring and preserves its fresh flavor.
2. Prevent Freezer Burn
- To ensure your pesto stays fresh and flavorful, it’s important to protect it from freezer burn. After filling your containers, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. This creates an extra barrier against air and moisture.
3. Label and Date Your Pesto
- Don’t forget to label your pesto with the date it was made. This will help you keep track of how long it’s been in the freezer. Pesto can be frozen for up to 6 months, but it’s best used within 3 months for optimal flavor.
4. How to Thaw Frozen Pesto
- When you’re ready to use your frozen pesto, simply remove the desired amount from the freezer. For larger portions, allow the pesto to thaw in the refrigerator overnight or at room temperature for a few hours. Stir the pesto well after thawing to reincorporate any separated oil.
Creative Ways to Use Frozen Pesto
Having a stash of frozen pesto on hand is like having a culinary secret weapon in your freezer. It’s incredibly versatile and can elevate a wide range of dishes, bringing a burst of fresh, vibrant flavor to meals long after basil season has ended. Here are some creative ways to use your frozen pesto:
1. Quick Pasta Dishes
- One of the easiest and most popular uses for frozen pesto is to toss it with pasta. Simply cook your favorite pasta, drain it, and stir in a couple of thawed pesto cubes or a spoonful from a larger portion. The heat from the pasta will melt the pesto, creating a deliciously creamy sauce in seconds. For an extra touch, add grilled chicken, cherry tomatoes, or a sprinkle of Parmesan cheese.
2. Spread on Sandwiches and Wraps
- Pesto makes a fantastic spread for sandwiches and wraps, adding a rich, herby flavor that pairs beautifully with roasted vegetables, grilled meats, or fresh mozzarella. Thaw a small amount of pesto and spread it on your bread or tortilla for a quick and flavorful upgrade to your lunch.
3. Drizzle Over Roasted Vegetables
- Roasted vegetables are transformed when drizzled with a bit of thawed pesto. Whether you’re roasting carrots, potatoes, or bell peppers, a little pesto adds depth and a pop of color. You can also toss the vegetables in pesto before roasting for a more intense flavor.
4. Use as a Marinade or Sauce for Meats
- Pesto works wonderfully as a marinade for chicken, fish, or even steak. Thaw the pesto and coat your meat before grilling or baking for a flavorful and aromatic dish. Pesto can also be spooned over cooked meats as a finishing sauce, adding a burst of flavor just before serving.
5. Stir into Soups and Stews
- Adding a spoonful of pesto to soups or stews just before serving can brighten up the entire dish. It’s particularly great in minestrone or vegetable soups, where the fresh basil and garlic flavors complement the hearty ingredients. Just stir in the pesto, let it melt, and enjoy the enhanced flavor.
Frozen pesto is an incredibly versatile ingredient that can be used in so many delicious ways. Whether you’re whipping up a quick pasta dish, enhancing the flavor of roasted vegetables, or using it as a marinade, having pesto ready to go in your freezer means you’re always just a step away from a fresh, flavorful meal.
Basil Pesto
Equipment
Ingredients
- ½ cup toasted pine nuts
- Juice of 1 lemon
- 1 garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil plus more for a smoother pesto
- ¼ cup freshly grated Parmesan cheese optional
Instructions
- In a food processor, blend the pine nuts, lemon juice, garlic, salt, and pepper until finely chopped.
- Add the basil and pulse until mixed. While the processor is running, slowly drizzle in the olive oil and pulse until incorporated.
- If desired, add Parmesan cheese and pulse briefly.
- For a smoother consistency, add more olive oil.
MOre to Explore
If you enjoyed this article, be sure to check out our other popular guides on making the most of your garden harvest. From preserving fresh herbs to creative ways to use your veggies, we’ve got plenty of tips to help you savor every last bite.
- Easy Homemade Dilly Beans: AKA Pickled Green Beans
- Easy Savory Quick Bread with Zucchini, Cheddar, and Chives
- 8 Amazing Zucchini Recipes to Make the Most of Your Harvest
- Zucchini Casserole with Jiffy Cornbread Mix in 5 Easy Steps
- 10 Best Recipes for Yellow Squash
- A Surprising and Delightful Dessert Recipe with Yellow Squash
- Irresistibly Delicious Recipe for Butternut Squash Pie
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