Total Time
Prep 10 mins
Cook 0 mins

Multi-use for many dishes, dips and sauces.

Ingredients Nutrition


  1. Put everything, except your cheeses into a processor.
  2. Blend the ingredients until smooth, you may need to stop once to scape.
  3. Pour the mixture into a small bowl and add your cheeses.
  4. Blend well.
  5. Take ice cube trays and fill each section with pesto.
  6. Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
  7. If you grow basil, this is a God-send as what to do with all that basil.
  8. It lasts all winter.
  9. Its' wonderful for sauces, dips, soups, you name it.
Most Helpful

Yes, it is a Godsend for all that basil thriving in the garden. Nice and garlicy and fresh tasting.

Vicki in AZ May 31, 2009

I just made my first ever batch of frozen pesto. i used walnuts as that is what I had. u have yet to eat it, but I did take it out of the freezer to look at it. Mine also seemed a bit runny, but from another review, I suppose I am good. i cannot wait to make pesto and linguini. 2nd batch will be made tomorrow as my basil is going crazy! love it.

Chef1MOM-Connie July 20, 2007

This is an excellent recipe!!!<br/><br/>The only thing that I do differently is that I vacuum seal the sauce in pint jars and than freeze it. I grow my own Basil and Garlic and use this Pesto for just about everything. I have a Weston Heavy Duty Vacuum sealer and use a Food Saver Ball Jar cap device. And yes you can reseal the pint can after you thaw it out in your fridge.

danimal16 September 26, 2013