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How To Freeze Fresh Pesto

Is there anything better than fresh pesto? Now you can freeze it and savor the flavor.

Yield: 1 cup 1x
Prep: 5 minutesCook: 0 minutesTotal: 5 minutes


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 1/4 cup pine nuts (sub: walnuts)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil (plus a bit more for freezing)
  • Kosher salt and freshly ground black pepper, to taste

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  1. In a food processor, combine the basil, garlic, pine nuts, and cheese and pulse until coarsely chopped.
  2. Add 1/2 cup of olive oil and process until fully incorporated and smooth. Season with salt and pepper, to taste.
  3. Scoop the desired amount of pesto into a freezer friendly container with air-tight lid. (Here are our favorite freezer containers.) To prevent that fresh green color from turning darker, top your pesto with a bit of oil to prevent it from air exposure.

  4. Freeze the pesto until solid. If you want, pop the portions out of the container, and place the pesto in an air-tight freezer bag. 

© Author: Polly Conner
Cuisine: American Method: Processor