Table of Contents
  1. Watch how to make basil pesto:
  2. How to Make Basil Pesto Recipe

What is fresher than pesto?! At the height of the summer, basil is growing quicker than I can harvest. Who else has this problem?

My favorite way to preserve it: make freezer pesto. For years, I’ve been using all my extra basil and other herbs to make pesto and then freeze it. During the winter, when I’m feeling the need for something fresh, I get a jar out and it tastes like it’s fresh out of the garden!

Watch how to make basil pesto:

Top down view of components of basil pesto sitting in food processor waiting to be mixed up

How to Make Basil Pesto

4.6 from 5 votes
Filled with super simple, yet fresh ingredients, basil pesto is so incredibly easy to make. Pine nuts, basil leaves, lemon juice, and Parmesan all come together to form a delicious spread that can be used for so many things!
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 32 servings

Ingredients

  • 1 ½ cups basil leaves picked off stems and loosely packed
  • 6 garlic scapes (optional)
  • 1 clove garlic
  • ½ cup toasted pine nuts
  • ¼ cup toasted walnuts
  • ½ cup Parmesan cheese
  • 2 tbsp fresh lemon juice
  • ½ tsp salt
  • ½ tsp pepper (optional)
  • ⅓ – ¾ cup olive oil

Instructions
 

  • In a food processor, combine all of the ingredients except for the olive oil. Pulse eight times to combine and break down the pesto.
  • With the processor running, drizzle in the olive oil until it reaches the desired consistency.
  • To preserve, divide into jars. Pour a layer of olive over the top of the pesto. Cover to make airtight and store in the freezer. This keeps for up to one year in the freezer and three weeks in the refrigerator.

Nutrition

Serving: 1servingCalories: 102kcalCarbohydrates: 1.9gProtein: 1.5gFat: 10.5gSaturated Fat: 1.7gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 5.6gTrans Fat: 0gCholesterol: 0.9mgSodium: 62.8mgPotassium: 57.2mgFiber: 0.9gSugar: 0.1gVitamin A: 5.9IUVitamin C: 0.9mgCalcium: 20.5mgIron: 0.3mg
Course Spreads
Cuisine Italian
Difficulty Easy
Method Mixing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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7 Comments

    1. Hello! You can actually freeze liquid in straight sided jars. Just make sure to leave enought room at the top to allow the liquid or pesto to expand as it freezes!

  1. Your basil pesto instead of using garlic scapes can you just use garlic and if so would you use the same amount of as garlic scapes?

  2. Getting ready to make pesto for the very first time! I don’t have any pine nuts, but plenty of walnuts. I’ll let you know how it turns out.
    *Love watching your videos. I’m inspired to try new things!

  3. I think I love your beautiful farm & home. I look forward everyday to see what is going on. Thank you for sharing.

  4. 5 stars
    This is THE BEST pesto recipe I’ve made so far! I have made this recipe twice as is and have omitted the optional pepper both times. I have not tried freezing it yet, but will do so when I need to use up the rest of my basil as the summer comes to an end. This year was the first year I planted garlic and was able to use our own garlic and scapes in the recipe. Thanks, Kaleb, for another awesome recipe!!