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Pesto can be made with many kinds of herbs, individually or in combination. Basil pesto is the traditional Ligurian variation, but parsley, arugula, dill, and mint are also authentic to Italian cuisine. Pesto can be made in a food processor or blender or by hand with a mortar and pestle. The key to making pesto for freezing is to make it without the Parmigiano cheese, which should be stirred in just before serving.

Here is a basic recipe for pesto that you plan to freeze:

2 cups loosely packed basil and/or other herbs

1 clove garlic, peeled

pinch of salt

2 Tbsp pine nuts or walnuts

1/2 cup olive oil

Put the first 4 ingredients in a food processor or blender with about half the olive oil and process, gradually adding the rest of the oil, until smooth. Put in small containers and drizzle olive oil on the top to preserve the color, then put in the freezer. To use, thaw the pesto and stir in a 1/2 cup Parmigiano cheese by hand.