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Small frozen jar of pesto with basil next to it

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.
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Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
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.