Roasted Garlic Walnut Pesto for Freezing

Roasted Garlic Walnut Pesto for Freezing

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sophie 1

"I like to freeze single serving cubes of pesto for future use when I harvest my basil plants. I roast the garlic, blanch the basil, and leave out the cheese because I think it's more stable for storage that way. I use walnuts because they are cheap in comparison to pine nuts."
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8 h 55 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Break garlic cloves off the bulb, but leaving in the peels. Place cloves in a square of foil. Drizzle about 1 tablespoon olive oil over cloves; season with salt and black pepper. Fold foil into a packet with the seams facing up to avoid leakage.
  3. Bake in the preheated oven, checking every 10 to 15 minutes, until garlic is soft, 30 to 40 minutes. Let cool.
  4. Heat walnuts in a skillet over medium heat; cook and stir constantly until fragrant and toasted, about 5 minutes. Remove from heat and cool.
  5. Bring a large pot of lightly salted water to a boil. Pour ice water in a large bowl and set aside. Drop a handful of basil into the boiling water for 2 seconds; remove with a slotted spoon and transfer to the ice water. Repeat with remaining basil. Drain basil from the ice water and squeeze out as much moisture as possible.
  6. Squeeze garlic to release from the peels and place in a food processor. Add toasted walnuts, basil, and 1 cup olive oil; season with salt and black pepper. Blend in the food processor, scraping sides a few times, until smooth.
  7. Pour pesto into 1 to 2 ice cube trays; freeze until completely solid, 8 hours or overnight. Pry pesto cubes from the ice cube tray and store in a freezer bag.


  • Cook's Note:
  • Your ice cube tray will smell like pesto, so run through dishwasher.
  • When serving pesto, add freshly grated Parmigiano-Reggiano cheese and a squeeze of lemon.



Yummy.. roasted garlic and toasted walnuts really nice touches

The frozen cubes are very handy for later use. At first, I though the amount of oil would be excessive, but after considering there was no cheese in the recipe, it made sense. I added plenty o...

The roasted garlic and I used toasted peanuts made a fine touch. Blanching is good too for preserving the color.

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