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Freezer Pesto
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This vegan pesto recipe is a great way to use and store excess basil from your summer garden!
  • CourseSauce
  • CuisineVegan, Vegetarian
  • 3 cups fresh basil leaves, firmly packed
  • 2 cloves garlic, peeled and smashed
  • 1/2 cup pine nuts, cashews or walnuts
  • 1/2 cup extra virgin olive oil
  • sea salt, to taste
  1. In a food processor, pulse the basil, garlic and nuts until finely chopped. Add the olive oil and process until the sauce is nearly smooth. Taste and adjust salt as needed.
  2. Distribute rounded tablespoons of pesto into the wells of an ice cube tray. Freeze until firm, then transfer pesto cubes to an air-tight, freezer-safe container and store in the freezer until ready to use.
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