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Learn all the tips and tricks for freezing pesto to save money and prevent food waste. A freezer stash of frozen pesto opens the door to amazing meals packed with flavor.
Homemade pesto is a delicious summer treat made when fresh basil can be purchased at any farmer’s market or roadside farm stand.
But it’s also possible to enjoy it all year long when you have a freezer stash full of frozen pesto. If you’ve ever wondered “can you freeze pesto”, the answer is yes!
Let me show you how easy it is to preserve this incredible sauce.
Whether you make your own pesto without pinenuts or vegan pesto or purchase a jar from the store, even just a bit of pesto can take your food to the next level.
Can You Freeze Pesto?
Yes! Having frozen pesto is like having the taste of summer stored in your freezer.
Maybe you found a fantastic sale on your favorite brand, made too much of your favorite recipe, or just can’t finish a batch before the expiration date.
Freezing pesto is a great way to cut down on food waste, and also have this versatile ingredient ready to go.
You can also freeze fresh basil by itself. Check out our tutorial on How to Freeze Basil.
What is the Best Way to Freeze Pesto?
I highly recommend you freeze pesto in various sizes. A little bit of pesto goes a long way, so it’s rare to need more than 1 cup of pesto at a time.
You can use silicone ice cube trays, small Souper Cubes, mini muffin trays, or spread onto a rimmed sheet pan lined with parchment (break into large shards once frozen).
I also love using 4 oz mason jars for larger portions. Bonus: they are stackable in the freezer.
How to Use Pesto
You’ll love using pesto in Pesto Mayo, Pesto Orzo, Instant Pot Lentil Soup, Pesto Rice, Pesto Gnocchi, Grilled Chicken Margherita, Creamy Pesto Pasta, Air Fryer French Bread Pizza, or on top of homemade whole wheat pizza dough.
Pro Tips/Recipe Notes
- Drizzle a small amount of olive oil over the top of the pesto prior to freezing. This will create a barrier layer to prevent it from browning upon defrosting.
- We love these reusable silicone bags for storing all our frozen produce and when freezing garlic.
- I do recommend that you wash your trays multiple times after removing the frozen pesto. The strong garlic flavor in pesto tends to “cling” to plastic trays.
- It will keep for 6 months in a conventional freezer or 9-12 months in a deep freezer.
- You can allow it to defrost at room temperature for 1-2 hours, or overnight in the fridge. If you freeze in small quantities, you can use the defrost setting on your microwave.
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How to Freeze Pesto
Ingredients
Instructions
- Spoon pesto into mini muffin tins lined with muffin papers/ice cube trays, filling them three-fourths full.
- Drizzle olive oil over each portion of pesto until it creates a thin layer covering the top.
- Freeze for 2-3 hours, and then remove the muffin liners from the pan and freeze each pesto"puck" in an air-tight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really like the “puck” idea! When I make pesto, I use way, way, way less oil than called for, then I roll it into logs about an inch or so in diameter and about 3’4 inches long. I wrap them in waxed paper then put them into a freezer bag. When I need some pesto, I slice what I want from the log, let it thaw in a small dish, and add more oil until it is the consistency I want. Your way is more steps initially, but less steps later! I am usually cooking for two, so I don’t need much at a time.
I’ve seen people freeze minced garlic like that, but I’ve never tried it with pesto.
I always freeze my pesto in large jars and then get super bummed when it is gone. I love the idea of using small portions and throwing a bit of pesto into a variety of dishes. I will definitely be changing my methods. Thanks!