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This freezing pesto is perfect for late summer, early fall when the basil nears its end and you want to relish its flavor into the winter months.

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Winter is all about preparation, as very little grows. I can attest to that, as our garden gets covered with grass clippings or shaved leaves (however this year, we are attempting 3 caterpillar tunnels to extend our season, so I expect that we will continue to grow). Freezing pesto is a simple act of applause to the summer/autumn harvest, that we get to enjoy over and over and over in the months ahead.

There’s not much to this pesto, although it’s delicious. It’s a standard recipe that I really enjoy snuck into soups, broths, stews, rice, beans, and drizzled over salads, any time of year. And it’s so helpful to know that one step you took (a season ago) can lend you beautiful flavor in the winter months. Here’s a high 5 to thinking sustainably and filling our freezers and larders!

Equipment Needed

Silicone Ice Cube Trays

Food Processor (I love my Kitchenaid)

Recipe for Freezing Pesto

3 large handfuls of fresh basil leaves (green or purple)

3 garlic cloves, minced

1/3 cup pine nuts, lightly toasted in a dry pan (shake often, they burn quickly)

few pinches salt

few pinches chili flakes

drizzle of good olive oil

First, combine the basil, garlic, pine nuts, salt, chili flakes in a food processor and process until little pine nuts remain, scraping the sides as you go. Don’t over process.
Next, drizzle in the olive oil until you reach your desired consistency.
Lastly, freeze in pliable silicone molds, covered with plastic. After they are frozen, store in a freezer bag, labeled with contents and the date.
Add a cube here or there, wherever a recipe could use a bit of depth and flavor. No need to defrost before use, if you’re adding it to a hot pot. It will melt in minutes.

This recipe pairs beautifully with:

Zucchini noodles
Potato soup
Winter veggie soup
Added to a salad dressing
Sneak in a spoonful in almond ricotta for a kick
Combine it with hummus for a flavorful dip

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Freezing Pesto

THIS FREEZING PESTO IS PERFECT FOR LATE SUMMER, EARLY FALL WHEN THE BASIL HITS ITS PEAK AND YOU WANT TO RELISH ITS FLAVOR INTO THE WINTER MONTHS.

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Equipment

Food Processor
Silicone Ice Cube Tray

Ingredients

3 large handfuls fresh basil leaves (green or purple)
3 garlic cloves, minced
1/2 cup pine nuts, lightly toasted in a pan (shake often, they burn quickly)
few pinches salt
few pinches chili flakes
Drizzle of good olive oil

Instructions

First, combine the basil, garlic, pine nuts, salt, chili flakes in a food processor and process until little pine nuts remain, scraping the sides as you go. Don’t over process.
Next, drizzle in the olive oil until you reach your desired consistency.
Lastly, freeze in pliable silicone molds, covered with plastic. After they are frozen, store in a freezer bag, labeled with contents and the date.
Add a cube here or there, wherever a recipe could use a bit of depth and flavor. No need to defrost before use, if you’re adding it to a hot pot. It will melt in minutes.