Can you freeze pesto?

Pesto can be frozen for up to 3 months. Transfer the fresh pesto to an airtight container and top with a very thin layer of oil before freezing. Some people freeze pesto in designated ice cube trays until firm, then transfer the frozen cubes to an airtight container. For a fresher flavor, make and freeze pesto without the cheese, then add the grated cheese once thawed.

How does pesto last in the refrigerator?

Pesto is best eaten within 24 hours, but it will keep up to a week in an airtight container in the refrigerator. Cover the surface with a thin layer of oil to help prevent it from browning.

How do I make spaghetti with pesto?

Cook spaghetti (or your choice of pasta) per the package directions, reserving a little of the pasta cooking water. Toss the hot pasta with the pesto, thinning it with pasta water as desired.

Aside from tossing with pasta, pesto can be used to top simple grilled or roasted meats or vegetables. Dollop it into soup or onto fried eggs just before serving or use it as a spread for mozzarella and tomato sandwiches.

What are variations of pesto?

Traditional basil pesto is also known as pesto Genovese. One variation adds lemon zest and juice. Non-traditionally, other nuts, such as walnuts or pistachios, and greens such as arugula or even kale can be swapped for the pine nuts and basil.

Basil Pesto

Name: Pesto
Total time: 15 min
Yield: 2 cups
Cuisine: italian
Ingredients: 2 cups fresh basil leaves (no stems); 2 tablespoons pine nuts (or walnuts); 2 large cloves garlic; 1/2 cup extra-virgin olive oil; 1/2 cup freshly grated Parmesan

By Florence Fabricant

Updated May 20, 2025

Basil Pesto — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 15 minutes
Rating: 5(8,571)
Comments: Read comments

Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery store, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

Why You Should Trust This Recipe

First published in 1986, this essential sauce recipe was created by Florence Fabricant. She began writing for the Times in 1972 and is the author of 12 cookbooks.

Featured in: Back-to-Basics Training

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Ingredients

Yield:2 cups

2cups fresh basil leaves (no stems)
2tablespoons pine nuts (or walnuts)
2large cloves garlic
½cup extra-virgin olive oil
½cup freshly grated Parmesan

Ingredient Substitution Guide

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Preparation

Make the recipe with us

Step 1
Combine basil leaves, pine nuts (or walnuts) and garlic in a food processor and process until very finely minced.
Step 2
With the machine running, slowly dribble in the oil and process until the mixture is smooth.
Step 3
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

FAQS

Pesto can be frozen for up to 3 months. Transfer the fresh pesto to an airtight container and top with a very thin layer of oil before freezing. Some people freeze pesto in designated ice cube trays until firm, then transfer the frozen cubes to an airtight container. For a fresher flavor, make and freeze pesto without the cheese, then add the grated cheese once thawed.

Ratings

5 out of 5

8,571 user ratings

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Comments

RECMSOJ7 years ago

Dying to try this - I make a poor man's pesto every time my kids want pasta with tomato sauce, but want the real thing. Never used fresh basil, so how do you measure 2 cups? Is it packed down in the cup, or fluffy, or how do you judge?

Steven B.5 years ago

Weigh the basil. America's Test Kitchen (in their Cook's Country magazine) did a taste test with the various amounts of basil that people measure as 1 cup. The result was that using 18.7 grams as 1 cup of basil leaves was preferred. This means that for this recipe you will want to use 37.4 (round up to 38 or even 40) grams of basil leaves.

Andrea7 years ago

Well.... just this is just the very essential recipe but pesto is more complex . In Liguria near Genova where pesto is originally coming from the recipe add two main components : small round boiled potato and long green beans , the potato will give consistency the green long beans will take down the pungent flavor of basil rounding the chlorophyle on a melting flavor of grass . Cheese , only pecorino not any cheese and not "pecorino romano" , just "sweet" seasoned pecorino ...

Cilpa1 week ago

why no stems?

Mardale Bee5 days ago

Per Marcella Hazan, I include some Romano along with extra Parm when serving. However, contrary to Marcella, I never freeze the pesto with the garlic in it but do with the cheese. I then add pressed garlic to the defrosted pesto, perhaps a little butter and a teaspoon of hot cooking water from the pasta.

Mark C. McDonald5 days ago

The recipe needs the addition of a small bit of sea salt.

sharon4 days ago

@Mark C. McDonald. Kind of funny because most of their recipes go way overboard on the salt… And I agree pesto does need a tiny bit of salt.

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