Homemade Basil Pesto

September 24, 2017

Simple pasta dishes are always in my dinner rotation, and a fresh pesto sauce is a nice alternative to standard tomato. Homemade pesto is easy to make and tastes a million times better than the jarred type you find in the store. Read on for my go-to classic pesto recipe and instructions on how to freeze and reheat for a taste of summer whenever you need it.



2 cups fresh packed basil leaves (you can also use a mix of basil and another leafy green such as spinach or arugula)

2 cloves garlic, minced

½ cup extra virgin olive oil

Kosher salt and black pepper, to taste

½ cup grated parmesan cheese


Combine all ingredients in a Nutribullet or food processor and pulse until well combined


To Use Immediately

  1. Add ⅓ cup of additional olive oil and pulse until smooth
  2. Transfer to a saucepan and heat on low heat for 2 minutes
  3. Add cooked pasta to the saucepan, stir and enjoy

To Freeze

  1. Transfer to airtight containers – I like to use the smallest size mason jar, like these, since they hold just enough for 1 or 2 servings when reheated
  2. Add a thin layer of olive oil to the top of the pesto in each jar; seal tightly
  3. Freeze for up to 3 months

To Reheat From Frozen

  1. Run the mason jar under hot running water to thaw
  2. Add 2 tsp of olive oil to a saucepan and heat for 2 minutes
  3. Add frozen pesto to saucepan and turn heat down to low
  4. Once pesto has completely thawed, add cooked pasta and additional olive oil or pasta water to achieve desired sauce consistency


Photo by Emily Barbeau

You Might Also Like

No Comments

Leave a Reply