Make batches of fresh spring pesto and freeze them in ice cube trays so you've always got them on hand.
Recipe by Lisa Lotts on February 26, 2018
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Rating
4.46 stars (22 reviews)
Keywords
basil, pesto, pine nuts, sauces
Ingredients
½ cup pine nuts
8 cups basil leaves (packed tight)
3 large cloves garlic
¼ teaspoon red pepper flakes (I use a heaping 1/4 teaspoon)
1½ cups parmesan cheese (freshly grated )
1 teaspoon lemon zest
1 cup olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Categories
Side Dish
Cuisine
Italian
Steps
Preheat the oven to 325°. Place pine nuts on a baking sheet in a single layer and toast for 7 minutes. Stir the pine nuts and continue baking for 3-4 minutes or until lightly browned. Do not let the pine nuts burn. Set aside.
In a blender or food processor, combine the basil leaves and garlic. Pulse until finely chopped. (Note, if using a blender you may have to scrape down the sides and stir several times or use your tamper).
Add the red pepper flakes, parmesan cheese, pine nuts and lemon zest. Turn the blender or processor on and in a slow, steady stream add the olive oil until it's incorporated. Add the salt and pepper and pulse to combine.
This makes 2 cups of pesto, so if you don't need to use it all (that's a lot of pesto) at once, I recommend lining an ice cube tray with plastic wrap and spooning the pesto into the cube containers. Freeze the pesto.
Line a small sheet pan (that will fit in the freezer) with parchment paper. Remove the frozen pesto cubes from the tray and lay them on the parchment paper so that they don't touch. Freeze again. Transfer the cubes to a freezer bag and store in the freezer. When you need some pesto remove one or two cubes at a time, place in a small bowl and defrost. Stir the pesto before continuing with your recipe.
Nutitrion
Serving Size: 1 serving
Calories: 80 kcal
Carbohydrates: 1 g
Protein: 4 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 296 mg
Reviews
Jaques Joyce on 2023-07-31 (5 stars): Yum, yum, yummy!
This will be my go to pesto recipe! I was a bit skeptical about the red pepper flakes and the lemon zest but decided I would keep the recipe as is and I was not disappointed. I did use very good olive oil and freshly grated Parmesan Reggiano as well zest from a fresh lemon. I think high quality fresh ingredients is key. I am freezing some and using some tossed with fusilli pasta and of course a bit more Parmesan for good measure.
Doc Blase' on 2022-11-28 (5 stars): The best fresh pesto recipe I've tried, it's remarkable how the dash of red pepper and lemon zest make a big difference, considering the small amounts used. Thanks!
Lisa Lee on 2021-10-07 (5 stars): This was the best pesto recipe I’ve made-full of flavor roasting the pine nuts and adding the subtle lemon to brighten (I used a little less in case since I didn’t want a distinct lemon flavor). This will be my go to. Thank you!
Ashley on 2018-08-02 (5 stars): Your recipe doesn’t state when to add the pine nuts!
JING on 2018-02-27 (5 stars): Will definitely try this. My food processor is down do you think nutri bullet will do the trick?
Lisa L Bynum on 2018-02-26 (5 stars): Your pesto pictures make me long for summer and my garden!
Natalie on 2018-02-26 (5 stars): I love homemade pesto, and whenever I have large amount of basil this is what I make with it. I love the use of pine nuts, which is something I rarely use in my kitchen, but actually really love. Looks delicious!
Jessica Fasano Formicola on 2018-02-26 (5 stars): Pesto is so full of amazing flavor! I love having some on hand frozen for quick meal additions. Homemade all the way!
Lauren on 2018-02-26 (5 stars): There's so much you can do with pesto sauce, which is why I love it. Your recipe looks great!
Traci on 2018-02-26 (5 stars): Lisa, as always...YUMMM! Everyone needs a go-to pesto recipe...and tricks for freezing :) Thanks for sharing another great recipe. Gorgeous photog too! :)
