Fresh Basil Pesto - Dairy Free


Ahhh pesto!

One of my absolute faves to have in my refrigerator or freezer.

This is something that I use often in sauces, add to pasta and rub onto meat as a marinade. I personally make it in big batches and freeze it for use at a later date. I use ice cube trays to freeze perfect individual portion size amounts of pesto and then transfer it to an air tight container and just take out the number of portions I need as and when they are needed. This works best for me with having a large family and not having a lot of time to make it fresh each time I need it. And honestly because, most of the time, I’m generally a throw it together at the last minute cooking - I can just grab the amount I need from the freezer, blast it in the microwave for roughly a minute and viola! it’s ready to go.

If you wanted to make a smaller batch this will last in the fridge approximately 5-7 days. If you’d like to make a big batch and freeze it then it’ll keep in the freezer for up to 4 months.

Here’s what you will need:


  • Blender

  • Measuring Cups

  • Measuring Spoons

  • Ice Cube Trays


  • 12 oz Fresh Basil

  • 3 C Mixed Roasted Nuts, Unsalted

  • 6 Garlic Cloves

  • 1 tsp Kosher Salt

  • 1/2 tsp Ground Black Pepper

  • 4 C Olive Oil


  1. Trim Off basil stems and place into your blender.

  2. Add in all other ingredients and blend until smooth. This can take a minute or so depending on the strength of your blender. This makes approximately 4 cups of pesto.

  3. Pour pesto into ice cube trays and place into freezer. After 24hrs transfer the pesto into an airtight container and store in the freezer. Remove desired portion amounts as and when needed to use in soups, sauces and pasta dishes.

  4. To thaw quickly place in microwave for 30 seconds to 1 minute.

    Happy Cooking!

Erika Perona