Fresh and chunky, this basil pesto can be hand chopped or pulsed in a food processor to create a rustic, texture.
It’s perfect for pasta, spreading on bread, or spooning over roasted vegetables.
Pesto Freezing Tips:
After making pesto, you can freeze it in small portions to have homemade pesto ready anytime. There are several convenient ways to freeze it:
- Ice cube trays – Spoon pesto into trays, being careful not to overfill. Optionally, pour a thin layer of olive oil on top to help preserve color and flavor. Once frozen, pop out the cubes and store them in a freezer safe container or bag.
- Small mason jars or containers – Fill jars, leaving a little room at the top for expansion, then seal and freeze.
- Freezer bags – Spread pesto in a thin, flat layer inside the bag. Once frozen, break off pieces as needed.
Each cube is a perfect single serving.
Nut Free Basil Pesto (Hand-Chopped or Coarse-Blend)
Ingredients
Instructions
Food Processor or Blender Method
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Roughly chop the garlic. Add basil, garlic, Parmesan, olive oil, and salt to a food processor or blender.
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Pulse several times until the mixture is coarsely chopped. Scrap down the sides as needed. Do not over-blend; the goal is a rustic texture.
Hand-Chopped Method
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On a cutting board, pile the basil and garlic together. Use a chef’s knife to chop them finely. Add the Parmesan to the pile and continue chopping until everything is combined.
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Transfer to a bowl, add salt and mix in the olive oil until the pesto reaches a saucy consistency.
Note
Pesto can be frozen with or without cheese. If you prefer, leave out the Parmesan and stir it in after thawing.
To thaw, place pesto cubes in the refrigerator overnight or stir directly into hot dishes.