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    Home » Whole Food Recipes » Canning & Preserving Recipes » Freezing Produce

    August 17, 2015 | By Jami

    Homemade Frugal Pesto Recipe {with a Secret Ingredient}

    Jump to Recipe

    Use your basil to make this pesto recipe that is super easy, tastes amazing, and uses a secret substitute that means it's cheap enough to eat pesto all winter long! Check out more Quick Healthy Recipes.

    Homemade pesto in jars for freezing.

    Okay, I know you may be thinking, "frugal pesto?" Let me explain. This is the pesto recipe I've made for many years with our garden basil, which I then store in the freezer to last us all winter (we eat it fresh, too, but most of it gets stored).

    We use this pesto on artisan bread instead of butter (by the way, if you haven't tried this you really should- but be warned, it can be addicting...), as the sauce on homemade pizza, and in Creamy Pesto Pasta, among other things. This, then, qualifies as one of my Pantry Basics right along with ketchup, mayo, salad dressings, etc. - anything we use regularly that we (use to!) think we had to buy from a store.

    The pesto is very easy to make, taking a just few minutes to whir together in a food processor. And of course making it at home with your garden basil is less expensive in it's own right. But that's not what I mean by calling it frugal pesto.

    This recipe has an secret, alternative ingredient that drastically decreases the cost of the most expensive ingredient in traditional basil pesto: pine nuts.

    The secret? Sunflower seeds. Not walnuts (too strong a flavor) or some other seed or nut I've seen mentioned in other recipes, just mild-mannered sunflower seeds. It's their very neutrality which makes them the perfect substitute, in my book.

    But aren't pine nuts essential? I may be a traditional pesto heretic, but I just can't justify the expense. And we're talking three times the cost of sunflower seeds. And I did use pine nuts when I made pesto for the first time years ago - I almost hyperventilated, but I did it to be "authentic."

    And you know what? I couldn't even taste the pine nuts inside all the garlic, basil and Parmesan. And if we're going to spend almost $10/lb. for something, we better be able to taste it, right?

    The Test

    Frugal Pesto Recipe

    However, I didn't really tell anyone (out of embarrassment? shame? guilt? I'll let you decide...) until the time we had Brian's cousin and his family to dinner. Now this cousin is an incredible gourmet cook and has made us many memorable meals. Most of which he duplicated by taste from some fancy restaurant. In other words, way out of my league.

    I served pesto with the bread (what was I thinking?) and he said, "There's something different with this pesto- what is it?"

    Uh-oh. Gulp, "I...um...used sunflower seeds instead of pine nuts. Can I get anyone more water?"

    And get this- he says, "I don't usually like pesto, but this is really good!"

    To say I breathed a sigh of relief is an understatement. So I no longer hold my head down in shame when I say the secret ingredient in my pesto. In fact, I think it's a pretty smart and frugal way to make pesto and we even like it better!

    If you're more of a connoisseur than I am, by all means, go with the pine nuts. For the rest of us, let's make a frugal pesto recipe.

    Pesto Recipe to Freeze for Winter

    How to Make Frugal Pesto with Sunflower Seeds

    Making pesto is so easy. You do have to start with removing the leaves from the stems and washing them, but that goes pretty quickly, depending on the amount you have to use. Then dry the leaves. Here's my tip for drying  the basil leaves - and even storing them for longer:

    • lay the washed leaves in a layer on a dry tea towel
    • roll the towel, with the leaves, up to rest and dry while continuing with the recipe, OR
    • if you need to break up the pesto tasks into harvesting/prepping and then making the pesto later, you can place this rolled, damp towel in a large baggie, seal it, and place it in the refrigerator. The basil will last for up to a week (though it's best after about four days)- there may be a few leaves that turn brown, but it keeps them remarkably well.

    Then it's just a matter of chopping the garlic, Parmesan cheese, salt and sunflower seeds in a food processor until finely chopped before adding the basil leaves and process as far as you can. With the motor running, slowly pour in extra virgin olive oil. And voila! Homemade pesto.

    Freeze Frugal Pesto

    Frozen homemade pesto recipe

    Pesto freezes great and is SO nice to be able to enjoy that taste of summer all winter long!

    To freeze for later, you simply pour serving-size portions of pesto in containers for the freezer. I've saved little glass jars from things like marinated artichokes over the years specifically to use for freezing pesto and I've not had a problem with breakage since I've been reusing the jars. I like that they're easy to defrost and then serve directly on the table.

    Here are two things to do when freezing (that I learned from The Oregonian's food section years ago):

    • Add a couple teaspoons of lemon juice to each batch of pesto I'll be freezing- this helps it last longer and stay a brighter green longer after opening (really - when I don't use it, it turns brown almost right after opening!).
    • Cover the pesto in the jars with a thin layer of olive oil which acts like a barrier to keep it fresher.
    Pesto becomes a pantry staple when made inexpensively with this delicious alternative to pine nuts
    Print Recipe Pin Recipe
    4.70 from 46 votes

    Frugal Homemade Pesto (with Secret Ingredient)

    Use your basil to make this pesto recipe that is super easy, tastes amazing, and uses a secret alternative to expensive pine nuts that we like even better!
    Prep Time30 mins
    Total Time30 mins
    Course: Condiments
    Cuisine: Italian
    Yield: 1 1/4 cups
    Author: Jami Boys

    Ingredients

    • 6 cloves garlic peeled
    • 1/4 cup sunflower seeds*
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon salt or to taste
    • 2 ½ cups packed basil leaves washed and dried
    • 1 tablespoon lemon juice for freezing to keep pesto a brighter green after opening
    • 3/4 to 1 cup olive oil plus more if freezing

    Instructions

    • Pulse garlic in a food processor until minced. Add seeds, cheese, and salt. Pulse a few times to chop, and then add the basil and continue to process until most is chopped (it's okay if not all is chopped - it will mince as the oil is added). Add lemon juice now, if using.
    • With the machine running, add the oil in a fine stream. Process until pesto is smooth. Adjust salt to taste, if needed (less will be needed if using salted sunflower seeds).
    • To store in the freezer: pour about a 1/2 cup of pesto into freezer-safe containers, add a shallow layer of olive oil to cover the tops, attach lids, label with date and freeze.

    Notes

    *I use roasted sunflower seeds for the extra flavor, but raw seeds will work too.
    Storage: The frozen pesto keeps for about a year - if it lasts that long.

    Nutrition

    Serving: 1teaspoon | Calories: 48kcal | Carbohydrates: 0.2g | Protein: 0.9g | Fat: 4.1g | Saturated Fat: 0.9g | Cholesterol: 2mg | Sodium: 71mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    And please let me know if you try this and like it as much as we do!

    Note: This recipe was originally published in 2009 and has been updated with all new photos, formatting, and printable recipe. This special frugal pesto recipe is an AOC classic, showcasing how adapting things to make them doable for wherever you are in life - in this case frugality - sometimes ends up being the better thing. I wouldn't make this with pine nuts now even if I did want to spend the money on them! 

    More pantry basics recipes you may like:

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    Blackberry Chia Seed Freezer Jam

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    Sweet and Spicy Canned Onion Marmalade - An Oregon Cottage

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Marj says

      August 27, 2021 at 4:08 pm

      5 stars
      This recipe is dangerously good! I tried it last year and froze most in small jars. The pesto was just as good and colorful when I thawed it this spring as when I made it. I served it at a small dinner party a couple ofmonths ago and it was a big hit. The guests liiked it so much they put it on everything but the dessert.

      I made it again this afternoon and had to control myself from gobbling it all down right away. I need to have some for dull winter days. I made one small adaptation to the recipe, and use sunflower butter as I had no seeds. It turned out super, so that may be an alternative for folks. It is one that I will make every summer when I have the large supply of organic basil. A real keeper. Thanks for the recipe.

      Reply
      • Jami says

        August 30, 2021 at 3:26 pm

        Oh, thank you so much for your review, Marj -that is so good to know!
        I'm not surprised at your guests, though, as that happens when I serve it, too. 🙂

        Reply
    2. Quelle Heure says

      April 14, 2021 at 1:13 pm

      5 stars
      Well, I'll be damn*d! I've used sunflower seeds for years, and had a number of very positive complements on the quality of my pesto, so I've stuck to using them, as my go to "nut!" Kudo's to you, I like that. Try cilantro pesto also, the pungent cilantro flavor is toned down a bit...surprisingly good for Mexican dishes! Sometimes I replace Thai basil in a pinch, also very good. JMK

      Reply
      • Jami says

        April 14, 2021 at 1:32 pm

        Great minds think alike 🙂

        Reply
        • Quelle Heure says

          April 14, 2021 at 1:55 pm

          5 stars
          I, like you realized the cost of the pine nuts seemed a bit out of whack, and the little buggers turned rancid too quickly...have you tried the cilantro pesto yet? JMK

          Reply
    3. Deb Sansom says

      July 21, 2020 at 10:26 am

      I have never made pesto before and I have a big beautiful basil plant that I honestly didn't know what to do with...so now I'm excited to try this! I have to make it dairy free so I did a little digging and found that nutritional yeast flakes can replace the parmesan cheese. Can't wait to harvest my basil and make this!

      Reply
      • Jami says

        July 23, 2020 at 11:18 am

        Hope you like this, Deb! Also, I know people who leave out the cheese and enjoy it that way.

        Reply
    4. Ellen says

      July 16, 2020 at 11:19 am

      Have never made pesto and am excited to try your recipe. Everyone tells me not to add the cheese if you are going to freeze the pesto and add it before we use it. Can you tell me if you always add the cheese and then freeze it?

      Thank you so much for your help.

      Reply
      • Jami says

        July 17, 2020 at 5:47 pm

        I always add the cheese before freezing - otherwise it wouldn't be easy to use! My whole extended family also freezes pesto like this, so it's not just me. 🙂
        It's just the same after freezing as it is before!

        Reply
    5. BRITTANY THOMAS says

      July 06, 2020 at 7:42 am

      Do you use freshly grated parmesan cheese? Or the "snow cheese" that comes in the green round cylinder (Kraft brand?) I can't wait to try this with sunflower seeds.

      Reply
      • Jami says

        July 07, 2020 at 11:45 am

        You want fresh parmesan for this, though it can be pre-grated. Definitely not the Kraft type cheese which is more of a dried cheese product. I hope you like it with the sunflower seeds like we do!

        Reply
    6. Michelle says

      October 31, 2019 at 7:33 am

      Could this be made with frozen basil leaves? We had an early freeze and I was frantically stuffing basil leaves into freezer bags late last night. What amount of frozen basil would I use? I usually weigh as I cook so would 4 ounces of frozen be equivalent to 4 cups? (I am wanting to make a double batch)
      Thank you so much for your lovely website!! I discovered it when I googled “basil recipe without pine nuts” and have had a delightful time exploring!!

      Reply
      • Jami says

        October 31, 2019 at 6:58 pm

        So happy to have you exploring, Michelle! Though I actually have no idea if you can make this with frozen basil - I've never even thought about it. 🙂 Though I do get your issue. I think you'll have to experiment with amounts to see what works. Sorry I couldn't be more help!

        Reply
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