Go Back
Small glass jars filled with homemade basil pesto on a wooden cutting board, with fresh basil and grated Parmesan in the background.

Classic Homemade Basil Pesto (Freezer Freindly)

Made with fresh basil, Parmesan, garlic, and olive oil, this classic homemade pesto is a freezer staple you'll reach for all year long. Make a double or quadruple batch while basil is at its peak and enjoy the taste of summer in countless meals.
Print Recipe Pin Recipe

Ingredients
  

  • 8 cups lightly packed fresh basil leaves, stems removed
  • 1/2 cup pine nuts or walnuts
  • 8 large cloves garlic
  • 2 cups extra-virgin olive oil
  • 4 cups freshly grated Parmesan cheese
  • Salt, to taste (1 tsp works for me)

Method
 

  1. Add the garlic to a food processor and process until finely minced.
  2. Add the basil leaves and pine nuts (or walnuts). Process until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth.
  4. Add the grated Parmesan cheese and process just until combined.
  5. Season with salt to taste and pulse a few times to incorporate.
  6. Transfer to 4-ounce glass jars or other freezer-safe containers, leaving at least 1/4 inch headspace if freezing in jars.
  7. Freeze until ready to use.

Notes

Makes approximately 4 cups pesto.
Walnuts may be substituted for pine nuts.
Freeze in 4-ounce jars, silicone molds, or ice cube trays for convenient portions.
Once thawed, store in the refrigerator for up to 1 week. It won't spoil quickly after that, but it can discolor.