How to Make a Basil Pesto Recipe with Freeze Method
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When summer hits and my basil bush is living it’s best life I am ready to make my homemade pesto to put on EVERYTHING all summer long!
There is a little nook of the world, just East of the Arkansas river, that has a sweet little home. A place that holds most of my childhood memories. A place where my mother and father raised 4 girls. A home of love and laughter, and of sometimes bickering and disagreements. A home that has held us in the happiest of moments, and the most sorrowful. And this home has almost always had a garden in the southeast corner, because my dad is a gardener through and through.
This is a Jeff Brown classic – for as long as I can remember he has gardened, and basil and beefsteak tomatoes have always been in the springtime planting lineup. For when June turns into July, and the Oklahoma heat turns from hot to hotter, then basil and the tomatoes are ready for sandwiches. And when paired with a beautifully crusty sourdough, it is quintessentially summer vibes.
I have taken this nostalgic line up, and replaced the basil for fresh pesto. A taste of summer and 100 times better than store-bought pesto. It’s such an easy basil pesto recipe and freezes beautifully so you can enjoy a taste of summer all throughout the winter months.
Why You Will Love This Recipe:
- Bright, fresh flavor in every bite. Fresh basil, lemon juice, garlic, and Parmesan create a vibrant pesto that’s bursting with summer flavor.
- Ready in just 10 minutes. This quick recipe comes together in the food processor, making it perfect for busy weeknights or meal prep.
- Naturally gluten-free. Made with simple, wholesome ingredients, this pesto is an easy way to add fresh flavor to your favorite gluten-free meals.
- A budget-friendly twist on classic pesto. Pecans replace traditional pine nuts, creating a rich, buttery texture while keeping the recipe more affordable.
- Incredibly versatile. Toss it with gluten-free pasta, spread it on sandwiches, drizzle it over grilled chicken, stir it into roasted vegetables, or use it as a pizza sauce.
- Perfect for using up summer basil. If your garden is overflowing with basil, this recipe is one of the best ways to preserve its fresh flavor and enjoy it all week long.
- Great for meal prep. Make a batch ahead of time and keep it in the refrigerator for quick lunches and easy dinners throughout the week.
Ingredients:
- 2 cups fresh basil – Use tightly packed fresh basil leaves, with the stems removed. Sweet Italian basil provides the classic pesto flavor, but you can also use a combination of basil and spinach for a milder taste.
- 1/2 cup pecans – Pecans create a rich, buttery pesto and are a budget-friendly alternative to pine nuts. For even deeper flavor, lightly toast the pecans in a dry skillet for 3–5 minutes, then let them cool before blending.
- 2 tablespoons fresh lemon juice – Freshly squeezed lemon juice brightens the pesto and helps preserve its vibrant green color. Avoid bottled lemon juice for the freshest flavor.
- 1 clove garlic, crushed – A fresh garlic clove adds classic savory flavor. If you prefer a milder pesto, use half a clove or roast the garlic before adding it.
- 1/4 cup extra virgin olive oil – Use a good-quality extra virgin olive oil for the best flavor. Add it slowly while blending to create a smooth, creamy consistency.
- 1/4 cup freshly shredded Parmesan cheese – Freshly grate Parmesan from a block for the best texture and flavor. Pre-shredded cheese contains anti-caking agents that can make the pesto slightly grainy.
- 1/4 teaspoon salt – Fine sea salt or kosher salt enhances all of the fresh flavors. You can adjust the amount after tasting since Parmesan is naturally salty.
- Sprinkle of freshly ground black pepper – A few twists of freshly cracked black pepper add just enough warmth without overpowering the basil. Adjust to your taste before serving.
Instructions:
- Prepare the ingredients. Wash and thoroughly dry the basil leaves, then remove any large stems. If desired, lightly toast the pecans in a dry skillet over medium heat for 3–5 minutes and allow them to cool completely before using. This adds a deeper, nuttier flavor to the pesto.
- Pulse the dry ingredients. Add the basil, pecans, crushed garlic, freshly shredded Parmesan cheese, salt, and black pepper to the bowl of a food processor. Pulse 8–10 times, scraping down the sides as needed, until the ingredients are finely chopped and evenly combined.
- Blend until smooth. Pour in the fresh lemon juice and, with the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto reaches a smooth, creamy consistency. If you prefer a thinner pesto for tossing with pasta, add an extra tablespoon or two of olive oil until it reaches your desired texture.
- Taste and adjust. Give the pesto a taste and adjust the seasoning if needed by adding a pinch more salt, pepper, or a squeeze of fresh lemon juice.
- Serve or store. Enjoy immediately spread on sandwiches, stirred into warm gluten-free pasta, spooned over grilled chicken or fish, tossed with roasted vegetables, or drizzled over salads. Store leftover pesto in an airtight container in the refrigerator for up to 5 days. For the brightest green color, pour a thin layer of olive oil over the surface before sealing the container.
Freezing Instructions:
Homemade basil pesto freezes beautifully, making it a great way to preserve fresh summer basil for months to come.
- Freeze in small portions. I think one of the best way to freeze pesto is to spoon the pesto into an ice cube tray, filling each cavity about three-quarters full to make frozen cubes of pesto. Freeze until solid, then transfer the pesto cubes to a freezer-safe zip-top bag or airtight container.
- Freeze larger batches. For larger portions, store the pesto in freezer-safe containers, or a freezer bag leaving about ½ inch of space at the top to allow for expansion.
- Freeze in Mason Jars. Make sure the jar is freezer-safe and leave 1/2 ” at the top for expansion.
- Prevent browning. Before sealing, pour a thin layer of extra virgin olive oil over the surface of the pesto to help preserve its bright green color.
- Storage time. Freeze for up to 6 months for the best flavor and quality.
- To use. Thaw overnight in the refrigerator or add frozen pesto cubes directly to hot gluten-free pasta, soups, sauces, or sautéed vegetables, where they’ll melt as they heat.
Perfect Pairings:
This fresh basil pesto is incredibly versatile and adds bright, herby flavor to just about any meal. Here are some of my favorite gluten-free pairings:
- Gluten-Free Pasta – Toss with warm gluten-free penne, fusilli, or spaghetti (or any bowl of pasta) and finish with extra Parmesan and fresh basil.
- BLT’s – one of my favorite ways to devore pesto in on a bacon sandwich with fresh tomatoes. Pesto take this to a whole new level!
- Grilled Chicken – Spread pesto over grilled or baked chicken breasts for an easy, flavor-packed dinner.
- Caprese Sandwiches – Layer pesto with fresh mozzarella, sliced tomatoes, and arugula on toasted gluten-free bread.
- Roasted Vegetables – Stir into roasted zucchini, asparagus, broccoli, green beans, or baby potatoes just before serving.
- Homemade Gluten-Free Focaccia – Serve as a dip with warm focaccia or spread it over slices before toasting.
- Pizza – Use it as a pizza sauce or drizzle it over gluten-free pizza after baking.
- Eggs – Spoon over scrambled eggs, omelets, fried eggs, or egg bites for a fresh breakfast upgrade.
- Salmon – Top baked or grilled salmon with a generous spoonful of pesto for a bright, summery meal.
- Pasta Salad – Use pesto as the dressing for a gluten-free pasta salad with cherry tomatoes, mozzarella pearls, and spinach.
- Grain Bowls – Add a dollop to quinoa or rice bowls with grilled vegetables and your favorite protein.
- Turkey or Chicken Wraps – Spread onto gluten-free wraps with turkey, spinach, tomatoes, and provolone cheese.
- Fresh Summer Tomatoes – Spoon over sliced garden tomatoes with burrata or fresh mozzarella for a simple summer appetizer.
- Soup Garnish – Swirl into tomato soup or minestrone for an extra layer of fresh flavor.
- Charcuterie Boards – Include pesto as a dip alongside gluten-free crackers, fresh vegetables, cheeses, and cured meats.
These pairings make the most of fresh summer basil and transform simple gluten-free meals into something that feels fresh, vibrant, and restaurant-worthy.
How to Make a Basil Pesto Recipe with Freeze Method
Ingredients
- 2 cups fresh basil
- 1/2 cup pecans
- 2 tbsp fresh lemon juice
- 1 clove garlic crushed
- 1/4 cup olive oil
- 1/4 parmesan cheese shredded
- 1/4 tsp salt
- Sprinkle of pepper
Instructions
- In a food processor, add the basil, pecans, garlic, parmesan, salt and pepper. Pulse several times.
- Add in the lemon juice and olive oil and pulse until the mixture is smooth.
- Enjoy on sandwiches, salads and pasta! Perfectly summer!
Summary:
If you’re looking for an easy way to use up fresh summer basil, this homemade basil pesto is the recipe you’ll make again and again. Made with fresh basil, buttery pecans, Parmesan cheese, garlic, lemon juice, and extra virgin olive oil, this pesto comes together in just 10 minutes with a food processor. It’s naturally gluten-free, full of fresh flavor, and incredibly versatile.
Whether you’re tossing it with gluten-free pasta, spreading it on sandwiches, drizzling it over grilled chicken, or serving it alongside warm gluten-free focaccia, this pesto adds a bright, herbaceous flavor to every meal. Make a batch while basil is in season and enjoy a simple homemade sauce that tastes far better than anything you’ll find at the grocery store.
