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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. 

cubes of frozen pesto on a grey plate with fresh basil on a white board
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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.

2 process photos showing how to freeze pesto

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.
frozen cubes of pesto in a canning jar with basil on a white board

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How to Freeze Pesto

Servings: 10
Cook: 15 minutes
Freezing Time: 3 hours
Total: 3 hours 15 minutes
cubes of frozen pesto on a grey plate with fresh basil on a white board
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. 

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

Frozen pesto will last in a conventional freezer for six months. If you have a deep freeze/stand-alone freezer, you’re safe to keep it in there for up to a year.

Nutrition

Serving: 0.25cupCalories: 230kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: How To
Cuisine: Fusion
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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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3 Comments

  1. 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.

  2. 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!5 stars