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Big Batch Basil Pesto

Author: Shinee
Stock your freezer with big batch basil pesto from scratch. This classic pesto recipe requires only 6 ingredients, but will be enough for more than 8 meals!
Print Recipe


  • 1 cup 140gr pine nuts
  • 1 head of garlic about 15 garlic cloves
  • 10 cups packed basil leaves
  • 2 teaspoons kosher salt
  • 2 cups 480ml olive oil
  • 1 cup grated Parmigiano-Reggiano


  • In a medium skillet, toast the pine nuts over medium heat for about 5 minutes, stirring frequently. Be careful not to burn them. Cool slightly.
  • Peel the garlic cloves by smashing them with a flat side of the knife.
  • In a large (14-cup) food processor, place the basil leaves, pine nuts, garlic and salt.
  • Process it until smooth.
  • While the processor is still running, slowly add olive oil.
  • Add grated parmesan and process for another 30 seconds or so.
  • Fresh pesto should be refrigerated in an airtight container for up to 1 week.
  • There're 2 ways you can freeze your pesto sauce. 
  • Pour the prepared pesto into a freezer bag, squeeze all the air out and flatten it. It’s easier to break a small chunk out, or defrost it, when it’s nice and flat like that.
  • Divide the pesto into ice cube tray, or this silicone mold (<- I prefer this mold, because it makes bigger pesto chunks). Once frozen completely transfer the pesto cubes into a large freezer bag to store. The frozen pesto is good for up to 6 months.