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.
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
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
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
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.
Click the arrow for the full printable pesto recipe!
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[email protected] says
June 18 at 9:04 amThis looks soo great and I love the tips on freezing! I grow lots of basil in the summers and make pesto every week… but there’s usually never enough to freeze because we eat it on everything! (Fav is chicken pesto salad) The problem is then during the year we don’t have any pesto.. so this year I’m going to try and make tons to freeze, and I’ll definitely add lemon(got to have the green color!) and a layer of olive oil!
Jami says
June 20 at 5:48 pmYes, it’s worth it – we love having it during the winter!
Joan says
May 25 at 8:05 amAbsolutely delicious and I’m sharing it with two friends right now. Will also be sharing with family.
Thank you very much.
Jami says
May 27 at 12:29 pmSo glad you like this as much as we do!
★★★★★
Kori says
September 8 at 10:09 amThis is CRAZY delicious!!
★★★★★
Jami says
September 9 at 5:23 pmSo glad you like it, Kori!
Tima says
August 27 at 9:39 pmThank you for your research & great pictures of results! You answered all my freezing basil questions!
★★★★★
Jami says
August 28 at 9:13 amI’m so glad you found this useful, Tima!
SandraM says
July 11 at 7:42 pmWas looking for a pesto recipe and came across this one. So glad I did. Just made it today. Really delicious!!
Love using sunflower seeds! I always have those in my pantry (for salad toppings). Never have pine nuts.
Thanks! 👍
★★★★★
Jami says
July 16 at 11:52 amLove it, Sandra – that’s why I thought the world needed this adaptation, for those of us who don’t have pine nuts (or don’t want to buy them!). 🙂
Melissa Storms says
July 11 at 11:41 amAnother great recipe to pin! What a great, cost effective solution. I have used walnuts before and you’re right it is a little overpowering. I freeze pesto in ice cube trays and transfer to a baggie, we don’t have a deep freeze so space is an issue. I just tried pesto made with garlic scapes instead of garlic at our local farmers market and it was amazing, strong garlic flavor but a little milder maybe?
Jami says
July 16 at 11:57 amThat’s a great way to freeze the pesto, too, Melissa. That garlic scape pesto does sound really good!
★★★★★
Melanie says
December 3 at 8:58 pmI just ran a Pinterest search for nut free pesto and came across this recipe. Brilliant! I have a son who is deathly allergic to tree nuts but he loves the taste of pesto and requested it for dinner this month. I’ve always felt pesto needed that nutty kick so I love the sunflower seed substitution! Thank you so much, from one Oregonian (but now living outside the state sadly) to another. I cant wait to give this a try.
Jami says
December 5 at 5:19 pmI’m so glad this came up for you – I think it will be your family’s new favorite!
Patricia says
October 15 at 7:03 pmJust harvested the last of the basil before the frost comes. Had some sunflower seeds to use up and googled to see if they can be used instead of pine nuts. So glad I came upon your recipe. Tried it and it tastes wonderful! I agree with you, I think it tastes better! THAnk you for your recipe, it is a keeper!
Jami says
October 16 at 3:22 pmYay – I’m glad you found the recipe, too, Patricia!
Suz says
August 2 at 8:07 amI harvested a superabundance of basil this morning and as I brought it inside I was thinking that I needed to go find a good pesto recipe – where else would I look for garden harvest info than here – Thank you for another wonderful recipe! I also really appreciate the research work you did comparing methods of freezing basil. Your detailed comparisons and reviews, and resulting delicious recipes, make this a go-to site!
Jami says
August 3 at 3:07 pmOh, that’s so sweet, Suz – I’m so glad you are finding AOC useful. 🙂
Patti says
June 15 at 3:09 pmHi Jami,
Aunt Patti here…. just had to say how much we love the pesto !!! We just used our last jar from the freezer. What a treat to have all winter .
I must confess, the first time I made pesto, I substituted cashews for sunflower seeds. It’s delicious! I am a huge fan of garlic… I love the deep garlic flavor in this pesto !
Thanks for sharing your amazing recipes and ideas. Hope all is well with your family, love you !
Jami says
June 15 at 5:45 pmLove you, too Aunt Patti! So glad you enjoy this recipe – we’ve still got a few precious jars in the freezer. It’s been too long, we have to make it to see you guys soon. 🙂
Izzy says
May 8 at 10:21 amHi, Thanks for the recipe! Just wanted to check if it’s meant to taste so intensely garlicy?? Or did I do something wrong? Thanks! Izzy
Jami says
May 9 at 2:20 pmSome fresh garlic is more spicy than others – and also we love garlic. 🙂 Also, I found that when freezing the garlic is tempered, so just use less if you’re eating it right away. Also, feel free to adjust to your tastes!
izzy says
May 10 at 12:47 amThanks for the tip! I think our garlic cloves were also unusually big!
Catherine Kramer says
October 22 at 3:11 pmThrough the years I have tried many different pesto recipes this one is the best. Love the taste the toasted sunflower seeds bring to it and the lemon makes the frozen version look fresh. It’s become a family favorite.
Jami says
October 24 at 9:27 pmOh, I’m so glad to read this, Catherine, because our family feels the same. 🙂
Kirbi says
June 1 at 11:20 amJust made this with my basil for freezing and it tasted wonderful! Personally I have stayed away from pesto because I didn’t particularly care for the pine nut taste and this was much better (for my taste buds and wallet)!
Thanks for the alternative!
Kirbi
Jami says
June 1 at 2:31 pmYay- sunflower pesto lovers unite! 😉
Cheryl @ Pasture Deficit Disorder says
May 28 at 3:51 pmJust have to say I just tried this. And…O. M. G. is it wonderful!!! Hubby cut a bowl full of basil this morning and I wanted to find something to with it fresh instead of just drying it. This is going to be a staple for us. In fact, I may need more basil plants now! I’m going to have to write a post about this fab stuff and link back to your page. 🙂
Jami says
May 29 at 5:54 pmI’m so glad you discovered this, Cheryl. 🙂 We agree, it can be addictive – we find lots of things to use it on!
Marie Morris says
December 9 at 3:48 pmI love pesto and just can’t stand the price charged for pine nuts, so I made a 1/2 recipe of your pesto using the roasted sunflower seeds, and WOW I wish I’d made about 10 times more. It was so good that I’ve eaten just about the whole amount I made tonight on toasted french bread. Definitely a recipe worth repeating and thank you so much for posting it. I’ve subscribed to your blog and look forward to trying more of your delicious recipes!Q
Best regards,
Marie Morris
Coker Creek, TN
Jami says
December 9 at 5:00 pmWonderful, Marie – I’m so glad you like it and that you are part of our little community here at AOC – thanks for subscribing!
Corrie says
November 2 at 5:18 pmThanks so much for this recipe! Pine nuts were $37.00 today but sunflower seeds were a mere $3.49. I made a giant double batch with the last of my basil, making one batch, and then adding the ingredients in order again, without scraping out the first batch. It was enough to fill 2 small silicone ice cube trays. Thanks again for the recipe! I’m a fellow Oregonian who loves your blog.
Jami says
November 3 at 11:06 amHoly cow, $37? Wow, it’s been awhile since I’ve priced pine nuts, Corrie – yikes. So glad you like the recipe – and I always do multiple batches without washing between, too – who has time for that, right? 🙂 Enjoy, sweet Oregon virtual friend!!
Norma says
September 8 at 11:06 amTried this over zucchini noodles for lunch (trying not to eat pasta very often). Added chopped fresh garden tomatoes, kalamata olives, a little red onion, and some red pepper flakes. What a good lunch on a hot day! The pesto is really flavorful with just the right balance between the amount of basil, oil, and lemon. I did use walnuts because that’s what I had on hand and what I have always used in pesto since, as discussed here, the pine nuts are just too pricey to justify. Next time I’ll try sunflower seeds. Thanks for another great recipe! The only problem is whether I can save enough to make it to the freezer! This would taste really good in the winter–a reminder of summer’s bounty.
Jami says
September 8 at 1:13 pmOoo, that sounds wonderful, Norma! Here’s to hoping you can save enough to freeze. 😉
Marlene says
August 25 at 6:50 pmI have been making pesto with sunflower seeds for the last couple of years. I started using sunflower seeds instead of nuts since my granddaughter loves to take pesto pasta in her school lunch. The schools are nut free so we had to come up with an alternative to nuts and I decided to try sunflower seeds. Everybody loved the result. Now I make a big batch and freeze small packets for her mom to use to make pesto pasta for her school lunches. Nut free and delicious!
Jami says
August 26 at 9:01 pmI didn’t even think about how this would work for nut-free areas, Marlene! Bonus 😉