Fresh Basil Pesto

Fresh Basil Pesto

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There’s just something magical about pesto.

It’s a simple combination that packs a powerful punch. From pasta to soup to eggs to veggies to sandwiches, fresh basil pesto adds a little extra zip. 

Fresh Basil Pesto | Roots & Boots
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Growing basil is super simple and so rewarding!  And there are so many ways to preserve that summery basil flavor to enjoy year round.  This fresh basil pesto is one of my favorite ways to extend basil season through the winter and spring until it’s time to harvest the next round of summer basil.

More about basil:

Freezing fresh basil pesto

Every summer I wind up with more basil than I could possibly use, but I always make sure to whip up several large batches of pesto.  I like to freeze it in ice cube trays with a lid, which are actually repurposed baby food trays leftover from a different stage of life.

Once the basil cubes have frozen through, I pop them out and store them in a freezer bag.  This means we have constant access to fresh basil pesto all year long!

Of course pesto is also delicious when eaten fresh, and should last in the fridge for about a week or so.

PS: If you’ve got tons of fresh basil on hand like I do, you might want to check out this list of 25 Ways to Use Fresh Basil.

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Fresh Basil Pesto

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  • Author: Kathleen | Roots & Boots
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 cup 1x
  • Category: Sauces & Spreads


  • 2 cups fresh basil leaves, packed
  • 1/3 cup nuts (pine nuts, walnuts, pecans, etc.)
  • 1/2 cup shredded Parmesan or Romano cheese
  • 3 garlic cloves, peeled and minced
  • 1/2 cup good quality olive oil
  • 1/4 teaspoon unrefined sea salt This is my favorite brand. Get 15% off with code KEEPITREAL.
  • 1/8 teaspoon freshly ground black pepper


  1. Add basil and nuts to a food processor and pulse several times.
  2. Add garlic and cheese and pulse several more times.
  3. Scrape down the sides.
  4. While the food processor is running, slowly pour in the olive oil. Pause as necessary to scrape down the sides of the food processor.
  5. Finally, add salt and pepper. Taste and add more if necessary.


A word about nuts…I use whatever I have on hand, always making sure to soak and dry them first to avoid the anti-nutrients found in raw nuts. Find instructions for making your own crispy nuts here.

What’s your favorite way to use pesto?

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Angela on 08/11/2020 at 8:48 pm

    This recipe is FANTASTIC! (and your timing perfect…so much basil around here! 😉 ) We harvested a bunch of basil last week and made this pesto over the weekend–so delicious! We’ve been eating it on top of eggs for breakfast, and bruschetta-style with grain-free chips and cherry tomatoes…endless options for enjoying this one! I made a double batch so that we could freeze some, but at the rate we’re eating it, we’ll definitely be making more. 😀 Thank you for sharing!!!

    • Kathleen on 08/12/2020 at 6:50 pm

      I’m so glad you’re enjoying it! 🙂

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