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Basil Pesto

Preserve bright summer herbs by making and freezing pesto. Frozen pesto adds summer sunshine to dishes all year long.

  • Prep Time: 10min
  • Yield: 2 cups


  • 2 1/2 cups packed fresh basil
  • grated Parmesan cheese
  • 1/3 cup pine nuts
  • 1/4 teaspoon salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 cups cloves garlic minced


  1. In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup of the oil in thin steady stream. Stir in garlic.
  2. Divide among four 4-oz (125 mL) airtight jars; top with remaining oil. Refrigerate for up to three days or freeze for up to six months.