Tips on how to make delicious homemade pesto made with fresh sweet basil, pine nuts, garlic and extra virgin olive oil.
I have a ton of beautiful basil in my garden right now, so I decided to make a big batch of homemade pine nut pesto so that I can enjoy it for the next few months to come. I LOVE pine nuts in pesto. Pine nut pesto is the classic version, but I'll sometimes use a blend of walnuts and pine nuts for this recipe. It really comes down to your flavor preference.
How To Freeze Pesto
I freeze it in ½ cup serving sizes(perfect for pizza or pasta) in small Ball freezer containers. It keeps beautifully for months in the freezer this way. Just thaw and enjoy.
I left the Parmesan cheese out today. It doesn't freeze as well when you add the cheese. You can always add it later when it's prepared. This is adapted from Ina Garten's recipe. Pesto is so easy, so don't be afraid to make it yourself. Also, a huge cost saving when you grow your own basil. Delicious!
HOMEMADE PESTO SAUCE
Basil fresh from the garden...
4 cups sweet basil leaves, packed
1 cup pine nuts, lightly toasted (can use ½ pine nuts and ½ walnuts)
4 cloves garlic, lightly crushed and peeled
1 ½ cups freshly grated Parmigiano Reggiano cheese(block is best for flavor)
1 ½ cups good quality extra virgin olive oil
salt and pepper to taste
Directions:
Separate the basil leaves from the hard stems. Place into a large salad spinner filled with cold water. Soak leaves for a few seconds to clean. Rinse and spin to dry the leaves.
Place basil leaves and garlic in a food processor and process until leaves are finely chopped. As you can see, I have doubled my recipe.
Add the nuts and process until well blended.
Add cheese (unless you are freezing) and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the processor and add salt and pepper to taste.
Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark. It is delicious as a pizza sauce, sandwich topping (amazing on roasted vegetable sandwiches), or tossed with your favorite pasta. I also love to rub it on chicken breasts and grill. This easy Skillet Pesto Chicken recipe is another favorite way to use it!
Homemade Pesto Recipe with Pine Nuts
Ingredients
- 4 cups sweet basil leaves packed
- 4 cloves garlic lightly crushed and peeled
- 1 cup pine nuts lightly toasted (can use ½ pine nuts and ½ walnuts)
- 1 ½ cups freshly grated Parmigiano Reggiano cheese block is best for flavor
- 1 ½ cups good quality extra virgin olive oil
- salt and pepper to taste
Instructions
- Separate the basil leaves from the hard stems and place into a large salad spinner filled with cold water.
- Soak leaves for a few seconds to clean. Rinse and spin to dry the leaves.
- Place basil leaves and garlic in a food processor and process until leaves are finely chopped.
- Add the nuts and process until well blended.
- Add cheese (unless you are freezing) and process until combined.
- With the machine running, add olive oil in a slow, steady stream.
- After the oil is incorporated, turn off the processor and add salt and pepper to taste.
- Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark.
Notes
Nutrition
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Mia
I like the idea of using mixed nuts. Looks like a great recipe. Yum!
Shaheen
I o love homemade pesto, but have never frozen it, so was really interested in your experience of freezing it with and without the cheese.
Susan
Just wanted to share a tip I got via Michael Chiarello, use pure citric acid powder to keep the pesto bright green, just a pinch. Also if you’re freezing the pesto, don’t add the Parmesan cheese until later, when defrosted and ready to use. Makes it much fresher, just mix in the cheese.
Amee Livingston
Thanks for the citric acid powder tip!! I'm definitely going to try that for my next batch. I do leave out the cheese when I freeze it and just add it before serving. 🙂