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