Homemade Freezer Basil Pesto

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If you’ve ever grown basil in the garden, you know how quickly it can take off—and how overwhelming it feels when you’re harvesting more than you can use. That’s where homemade freezer basil pesto comes in. This recipe is a simple and flavorful way to preserve that summer basil so you can enjoy it all autumn and winter long.

It’s creamy, garlicky, and perfect for tossing with pasta, spreading on homemade bread, or stirring into soups. The best part? It freezes easily, so you’ll always have a taste of summer tucked away in your freezer.

Helpful Tools for Making Freezer Basil Pesto

• Food processor or high-speed blender
• Measuring cups and measuring spoons
• Large Spoon
• Jar funnel
• Silicone freezer storage containers or wide-mouth mason jars (for storing)

Ingredients

• 6 cups fresh basil leaves, packed
• 1 ½ cups olive oil
• 4 garlic cloves (or 2–3 teaspoons garlic powder)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon lemon juice
• ½ cup chopped walnuts
• ½ cup shredded Parmesan cheese

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How to Make Freezer Basil Pesto

This recipe makes about 5 cups or ten 4oz mason jars of pesto.

1. Prep the basil

Rinse and dry your basil leaves (I quickly dry mine with a salad spinner) to make sure they’re free of dirt and bugs.

2. Add to food processor 

Place basil, walnuts, garlic, Parmesan, salt, pepper, and lemon juice in your food processor.

3. Blend 

Pulse until ingredients are finely chopped.

4. Add olive oil 

Slowly pour in the olive oil while blending until smooth. Scrape down the sides as needed.

5. Taste and adjust 

Add more salt, pepper, or lemon juice if needed. Then pour the pesto into small wide-mouth jars or silicone trays to store in the freezer.

How to Use Basil Pesto

This freezer basil pesto is so versatile! Here are a few ways to enjoy it:

• Toss with pasta for a quick meal
• Spread on homemade sourdough bread or flatbread
• Use as a pizza sauce base (instead of tomato sauce)
• Stir into soups or stews for a flavor boost
• Mix with Greek yogurt for a creamy dip
• Use as a marinade for chicken or vegetables

Variations & Customizations for Homemade Pesto

One of the best things about homemade pesto is how flexible it is. You can easily swap ingredients based on what you have on hand, your dietary needs, or just to try something new.

Different Nuts to Use in Pesto

• Pine nuts – The traditional choice with a buttery flavor.
• Almonds – Mild and nutty, blends well.
• Pecans – Richer, more rustic flavor.
• Cashews – Creates a creamy texture.

Cheese Options

• Parmesan – Classic and salty.
• Pecorino Romano – A sharper, saltier alternative.
• Asiago – Tangy and slightly sweet.
• Nut-Free + Dairy-Free – Use nutritional yeast for a cheesy flavor without dairy. Sunflower seeds or pumpkin seeds are excellent nut-free swaps.

Add More Vegetables

• Avocado – Adds creaminess and mild flavor.
• Spinach or Kale – Stretches the basil harvest while sneaking in extra greens.
• Zucchini – Lightens the flavor and bulks up smaller batches.
• Carrot tops – A great way to reduce waste and make a tasty pesto base!

How to Freeze or Store Basil Pesto

Homemade pesto tastes best fresh, but it also freezes and stores well (keeping the flavor) if you follow these tips:

• Short-term storage: Store in an airtight container, such as a mason jar, in the refrigerator for up to 1 week.
• Freezer storage: Spoon pesto into silicone freezer storage containers or wide-mouth mason jars. Leave at least 1 inch of headspace at the top to allow for expansion while freezing. Seal tightly and freeze for up to 6 months.
• Portioning tip: Freeze in small silicone molds or ice cube trays for individual servings, then pop out and store in a freezer bag. Perfect for tossing into recipes without thawing a whole jar!

Homemade Pesto for Every Season

Making your own homemade freezer basil pesto is one of the easiest and tastiest ways to preserve the harvest. With just a handful of ingredients, you can stock your freezer with jars of summer flavor to brighten up your meals all autumn and winter long. Once you start making it, you’ll never want to go back to store-bought pesto again!

Homemade Freezer Basil Pesto Recipe

This easy freezer basil pesto is the perfect way to preserve fresh garden basil for year-round use. Packed with garlic, Parmesan, walnuts, and olive oil, it’s creamy, flavorful, and freezer-friendly.

Print Recipe SaveSaved! Pin Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Total Time:15 minutes mins

Cuisine: Italian

Keyword: easy pesto recipe, freezer basil pesto, from-scratch, homemade basil pesto, pesto with walnuts

Servings: 5 cups

Equipment

• Food processor or high-speed blender
• Measuring cups and measuring spoons
• Large Spoon
• Jar Funnel
• Silicone freezer storage containers or wide-mouth mason jars (for storing)

Ingredients

• 6 cups fresh basil leaves packed
• 1 ½ cups olive oil
• 4 garlic cloves or 2–3 teaspoons garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon lemon juice
• ½ cup chopped walnuts
• ½ cup shredded Parmesan cheese

Instructions

• Rinse and dry your basil leaves (I quickly dry mine with a salad spinner) to make sure they’re free of dirt and bugs.
• Add basil, walnuts, garlic, Parmesan, salt, pepper, and lemon juice to a food processor.
• Pulse until finely chopped.
• Slowly stream in olive oil while blending until smooth, scraping down the sides as needed.
• Taste and adjust seasoning if desired.
• Store in airtight jars or containers. Keep in the fridge up to 1 week, or freeze for up to 6 months. Leave headspace when freezing in mason jars.

Notes

• Freezing pesto in jars: Always leave 1 inch of headspace to prevent cracking. Wide-mouth mason jars are best.
• Freezing pesto in silicone molds: Portion pesto into molds or ice cube trays for single-use servings, then pop them into a freezer bag.
• Nut substitutions: Use pine nuts, pecans, or cashews, or make nut-free pesto with sunflower or pumpkin seeds.
• Dairy-free pesto: Skip the cheese and add 2–3 tablespoons of nutritional yeast for a cheesy flavor.
• Veggie variations: Blend in spinach, kale, zucchini, or avocado to stretch your basil and add extra nutrients.
• Best uses for pesto: Toss with pasta, spread on bread, use as pizza sauce, or stir into soups for a burst of fresh basil flavor.

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