Freezer Pesto (With Substitutions)

I love keeping homemade pesto in the freezer so I can use small amounts to top pizza, sandwiches, or pasta. Rather than using traditional pine nuts, which can be expensive, I like to use other nuts such as walnuts and almonds which I always keep on hand.

When summer comes to an end I like to pick all the basil off of my plants and make it into pesto that I can keep in the freezer and use throughout the winter.

How to Freeze Pesto

One way to freeze pesto is by putting individual portions into an ice cube tray. My preferred method, which works without an ice cube tray, is to lay the pesto flat in a zip-lock bag, then indent the bag with a chop stick or pencil to create desired portion sizes.

Carefully transfer the bag into the freezer on a flat surface until it is completely frozen. To use, break off your desired amount and either thaw in the refrigerator overnight, on the counter for an hour, or in the microwave for 30 seconds.

Unique Ways to Use Pesto

• As an alternative sauce for pizza
• Serve over your favorite pasta
• Spread over the bread on grilled sandwiches
• Mix with mayo to create a delicious pesto dressing
• Spread over the top of meat before baking

What Ingredients Can I Substitute In My Pesto?

My favorite pine nut alternative is walnuts because I find that they have a very slight bite like pine nuts do. If you are looking for a more mild nut flavor, almonds or pecans would work well in pesto. You could also use cashews, but it might result in a creamier pesto.

Traditionally, pesto is made with a whole lot of olive oil. Italy and the Mediterranean coast love olive oil and it is cheap there. But in the US, high quality olive oil can be expensive and hard to find. In order to cut the cost I use water instead of additional olive oil to thin out my pesto. I find that using half the oil still gives adequate flavor and creaminess, at least for my taste.

For a traditional pesto, use only basil for your greens. But if you are looking for a unique way to use up greens, you may substitute half the basil for other greens such as arugula, spinach, or even carrot greens.

Ingredients

• 2 cups fresh basil (or additional greens)
• 1 cup nuts
• 1 tbsp garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt & pepper (to taste)
• 1-2 tbsp water (or additional olive oil)

How to Make Freezer Pesto

Begin by adding all of the ingredients (except water or additional oil) to a food processor. Pulse the ingredients, scraping the sides every 10-20 seconds until they become a chunky paste.

Look at the consistency of your pesto and add water or oil until the pesto reaches your desired consistency.

Pesto can be used fresh, or to freeze put the pesto into quart bags and lay flat to freeze. Use a chop stick to crease the bag into desired portion sizes.

To use frozen pesto, break off a square and thaw in the fridge or defrost in microwave for 30 seconds.

Use the pesto as a flavorful spread on a sandwich, pizza, or as a topping for pasta.

Freezer Pesto

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings: 2 cups

Course: condement, sauce

Cuisine: Italian

Ingredients Method

Ingredients

  

• 2 cups fresh basil or additional greens
• 1 cup nuts
• 1 tbsp garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt & pepper to taste
• 1-2 tbsp water or additional olive oil

Method

 

1. Begin by adding all of the ingredients (except water or additional oil) to a food processor. Pulse the ingredients, scraping the sides every 10-20 seconds until they become a chunky paste.
2. Look at the consistency of your pesto and add water or oil until the pesto reaches your desired consistency.
3. Pesto can be used fresh, or to freeze put the pesto into quart bags and lay flat to freeze. Use a chop stick to crease the bag into desired portion sizes.
4. To use frozen pesto, break off a square and thaw in the fridge or defrost in microwave for 30 seconds.
5. Use the pesto as a flavorful spread on a sandwich, pizza, or as a topping for pasta.