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Fresh Bulk Pesto Making with Summer Basil Easy Freezing Tips

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A simple and approachable recipe for making fresh bulk pesto with summer basil, designed for freezing in convenient portions to enjoy year-round bursts of garden-fresh flavor.

Ingredients

Scale
  • 4 cups packed fresh summer basil leaves (about 100 grams)
  • 1/2 cup pine nuts (about 70 grams), lightly toasted (substitute walnuts or almonds if preferred)
  • 3 large garlic cloves, peeled
  • 1 cup extra virgin olive oil (240 ml)
  • 1 cup grated Parmigiano-Reggiano cheese (about 90 grams) (can substitute Pecorino Romano)
  • 1 teaspoon sea salt (kosher salt recommended)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice

Instructions

  1. Bring a large pot of water to a rolling boil. Have a bowl of ice water ready nearby.
  2. Quickly blanch the basil leaves by dropping them into the boiling water for 10 seconds, then immediately transfer to the ice water.
  3. Drain and pat dry thoroughly with paper towels (about 5 minutes).
  4. Toast the pine nuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
  5. In a food processor, pulse the garlic cloves and toasted pine nuts until finely chopped, about 20 seconds. Scrape down the sides as needed.
  6. Add the blanched basil leaves to the processor. Pulse a few times to combine, keeping small vibrant green pieces, not a paste.
  7. Add the Parmigiano-Reggiano, sea salt, black pepper, and lemon juice. Pulse 2-3 times to mix.
  8. With the processor running on low speed, drizzle in the olive oil gradually. Continue processing until smooth but still textured, about 30 seconds. Scrape sides once or twice.
  9. Taste and adjust seasoning with more salt, lemon juice, or cheese if needed.
  10. Spoon pesto into ice cube trays or silicone molds, filling each cavity about 3 tablespoons (45 ml). Smooth tops with a spatula.
  11. Cover tightly with plastic wrap or lids and freeze for at least 4 hours or until solid.
  12. Pop frozen pesto cubes out and transfer to freezer-safe airtight containers or zipper bags. Label with date and use within 6 months.
  13. To use, thaw cubes in the fridge or at room temperature, or add frozen cubes directly to hot pasta or soups.

Notes

Blanching basil locks in bright green color and mellows bitterness. Avoid over-processing pesto to maintain texture. Toast nuts gently to prevent bitterness. Use fresh lemon juice for brightness. Freeze pesto in small portions for convenience. Label batches to avoid confusion. Thaw pesto gently; avoid microwaving to prevent oil separation. Dairy-free and nut-free variations are possible.

Nutrition

Keywords: pesto, basil, summer basil, bulk pesto, freezing pesto, homemade pesto, easy pesto recipe, Italian sauce, herb sauce, freezer-friendly pesto

Find it online: https://shimmersnack.com/fresh-bulk-pesto-making-with-summer-basil-easy-freezing-tips/