Freezer Pesto Sauce

Preserve Summer Basil Leaves into Pesto Sauce to use all winter long!
Course Appetizer, Side Dish
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 3 Cups
Author heartysmarty


  • 4 Cups Fresh Basil Leaves
  • 1/2 Cup Pine Nuts
  • 4 Cloves Garlic
  • 1 teaspoon Lemon Juice
  • 1 1/2 Cups Olive Oil divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 1/4 Cup Parmesan fresh grated


  • Harvest Pesto leaves and brush or dust off any dirt.
  • Pack 4 Cups of basil leaves in the bottom of a food processor. Add 4 cloves of garlic, 1 teaspoon lemon juice, and 1/2 Cup of Pine nuts and pulse a few times until chopped.
  • Add 3/4 Cup Olive Oil and process until smooth. Reserve 1/8 Cup Oil for step 5. Continue adding remaining Olive Oil until desired consistency is reached. Season with Salt and Pepper.
  • Transfer to a small mixing bowl and mix in the Parmesan cheese. Spoon pesto sauce into a 6-Cup muffin tin. Line the cups with silicone liners for really easy removal after freezing.
  • Pour 1 additional teaspoon olive oil over each cup of sauce to seal in the flavor as the pesto freezes. Cover the tin with plastic wrap and freeze the sauce over night.
  • Pop the frozen pesto out of the muffin tins using a butter knife, or peel it out of the silicone liner (if you used them.) Store in an airtight container in the freezer for up to 6 months.