Basil Pesto is often called “The Green Gold of Italian Kitchens”
When making pesto you will be making a recipe that stretches back all the way to the Romans.
It’s lovely & can be used with very many different foods (not just pasta).
And in addition you can make plenty and store it in the freezer for later use.
How to make basil pesto to freeze
Below you will find:
- A bit more detail on how to make the recipe
- How to store basil pesto
- Two items that will make a difference
- The full ‘quick to make’ step by step recipe.
1. The basil pesto recipe details:
Ingredients needed:
- 100 g Fresh basil leaves 2 cups – see note below.
- 3 cloves Garlic
- 45 g Pine nuts 1/3 cup
- 50 g Parmesan cheese grated – 1/2 cup
- 125 ml Olive oil 1/2 cup
- Salt and Pepper
- 1 Lemon Optional
As a very rough ‘rule of thumb’ the flexible ratio for ingredients is:
- 1.5 parts nuts or seeds
- 2 parts oil
- 2 parts grated cheese (or substitute)
- 8 parts herbs or greens
- Plus garlic, lemon, salt, and pepper to taste
Instructions
Step 1 – Toast the pine nuts – (optional but recommended)
Add the pine nuts into a frying pan (or wok). Over medium heat, toast them for 2–3 minutes until golden and fragrant. Let them cool.
Further down the page is more information on how to use different types of nuts.
Step 2 – Make the pesto
- Put the basil leaves, toasted pine nuts, and garlic into a food processor. Blend until finely chopped.
- Add the grated Parmesan and spin a few times to mix.
- Then with the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Scrape down the sides as needed.
- Add salt to taste. If desired, add a squeeze of lemon juice to brighten the flavour.
2. How to store Pesto – the oil layering trick
It’s important to realise that after you’ve made pesto it is notoriously quick to spoil.
Once exposed to air, pesto begins to oxidize:
- Basil turns brown
- Flavors dull
- Cheese can sour. This is especially true for homemade versions, which lack preservatives.
Which is why there are 2 ways to store pesto:
2a. Store pesto in the freezer
The recipe below shows how to make basil pesto to freeze
2b. The oil layering trick
This is a simple preservation method that extends shelf life while keeping your pesto green, aromatic, and delicious.
Adding a thin layer of extra virgin olive oil will act as a natural barrier:
- Blocks oxygen to prevent oxidation
- Preserves moisture and texture
- Inhibits mold and microbial growth
- Locks in aroma from basil, garlic, and cheese
How to Apply the Oil Layer
- Transfer pesto into a clean, airtight glass jar. (like the ones in picture – more details)
- Level the surface to eliminate air pockets.
- Pour 1–2 tablespoons of olive oil over the top, fully covering the surface.
- Seal the lid tightly and store in the fridge.
- Scoop from beneath the oil layer when using, and replenish the oil if needed.
Always use a clean spoon to avoid contamination.
Shelf Life Comparison
| Storage Method | Shelf Life |
|---|---|
| Airtight + oil seal (fridge) | 5–7 days |
| No oil seal (fridge) | 2–3 days |
| Cheese-free + oil seal | Up to 8 days |
| Frozen pesto (ice cubes) | Several months |
For long-term storage, freeze pesto in ice cube trays. Once thawed, apply the oil layer to maintain freshness.
3. Two items that make a difference
The basil pesto recipe below is very similar to the one that appeared in Giovanni Battista Ratto’s 1863 cookbook, La Cuciniera Genovese. In that it contains garlic, basil, pine nuts, Parmesan, and olive oil.
However, when making basil pesto there are 3 items to consider:
1. The type of basil you use
The original recipe used Genovese basil – which is the type of basil you will find most often in shops.
However in the recipe I used Minette basil because it has a much stronger flavour.
Which means it’s flavour will last longer if you want to make pesto to freeze.
But it’s always fun to experiment with different basil types:
- Holy Basil – (sometimes know as hot basil) will make the pesto more peppery
- Lemon Basil – will add a lovely lemon flavour
- Thai Basil – (pictured) will give it a unique liquorice and anise flavour
- Cinnamon Basil – will give it a very spicy flavour – well worth trying.
2. The type of nuts you use
In addition to basil a key element to the flavour are the pine nuts.
However swapping pine nuts for other nuts will add new flavour dimensions to your pesto—and sometime save a bit of money too.
Here’s a breakdown of nut alternatives and how they affect the taste and texture of basil pesto:
Nut Alternatives for Basil Pesto
| Nut Type | Flavour Profile | Texture Impact | Notes & Tips |
|---|---|---|---|
| Walnuts | Earthy, slightly bitter | Creamy, rich | Toast lightly to mellow bitterness |
| Almonds | Mild, slightly sweet | Smooth, firm | Use blanched almonds for a softer texture |
| Cashews | Sweet, buttery | Very creamy | Great for a mellow, kid-friendly pesto |
| Pistachios | Nutty, slightly sweet and savory | Silky, vibrant | Adds a beautiful green hue and unique flavor |
| Hazelnuts | Robust, toasty | Dense, rich | Best toasted; pairs well with roasted garlic |
| Macadamia | Buttery, mild | Ultra creamy | Use sparingly—they’re very rich |
| Sunflower seeds | Nutty, neutral | Slightly grainy | Budget-friendly and nut-free option |
How to Substitute
- Use the same quantity as pine nuts (about ⅓ cup).
- Toast the nuts or seeds for deeper flavor, unless using cashews or macadamias, which are naturally rich.
- Blend as usual with basil, garlic, Parmesan, and olive oil.
🌟 Pro Tip
Try mixing nuts—like half walnuts and half almonds—for a layered flavor. Or pair pistachios with lemon zest for a bright, Mediterranean twist.
Basil pesto
Equipment
- 1 Large frying plan optional
- 1 Food mill or Food Processor
Ingredients
- 100 g Fresh basil leaves 2 cups
- 3 cloves Garlic
- 45 g Pine nuts 1/3 cup
- 50 g Parmesan cheese grated – 1/2 cup
- 125 ml Olive oil 1/2 cup
- Salt and Pepper
- 1 Lemon Optional
Instructions
Toast the pine nuts – (optional but recommended)
- Add the pine nuts into a frying pan (or wok). Over medium heat, toast them for 2–3 minutes until golden and fragrant. Let them cool.
Make the pesto
- Put the basil leaves, toasted pine nuts, and garlic into a food processor. Blend until finely chopped.
- Add the grated Parmesan and spin a few times to mix.
- Then with the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Scrape down the sides as needed.
- Add salt to taste. If desired, add a squeeze of lemon juice to brighten the flavour.
To freeze the pesto
- Carefully spoon into an ice cube tray and freeze for at least 3 hours (ideally overnight)
Video
Nutrition
How to use basil pesto
Basil pesto’s flavour makes it one of the most versatile sauces in the culinary world. And perfect for pasta, sandwiches, grilled vegetables, or even as a dip.
There tend to be 3 groups of food where it’s used:
Group 1 – main meals
The obvious one is Pasta: combined spaghetti, gnocchi, ravioli, linguine, fusilli, etc.
Either on it’s own or mixed with cherry tomatoes, mozzarella pearls, or sautéed mushrooms for extra flair.
For ‘fresh pesto’ simply add to the pasta and mix. Yes you can also add frozen pesto but it’s nice to thaw it before.
Group 2 – Salads & dips
It’s great when used in salads – like Pesto Pasta Salad (cooked pasta with cucumber, cherry tomatoes, and mozzarella), Spinach or Arugula Salad, etc.
Similarly it’s lovely on sandwiches & toasts. Or used as a dip with like the pictured samosas.
Group 3 – Used in cooking
It’s also great in completely different meals – for example spooned over freshly grilled meat or fish for a vibrant finish.
Or added to roast potatoes
Whether you’re using it as a main ingredient or a finishing touch, pesto can elevate everything from weeknight dinners to elegant appetizers.
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