Homemade Pesto Recipe (with a Secret Frugal Ingredient)
Use the summer’s basil harvest to make this homemade pesto recipe and freeze it in small jars for serving and using in other recipes. It’s super easy, tastes amazing, and uses a special substitute which makes it cheap enough to eat pesto all winter long!
Here’s a few more Quick Healthy Recipes for you to try.
“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 of months ago and it was a big hit. The guests liked it so much they put it on everything but the dessert.” -Marj
This is the amazing homemade pesto recipe I’ve made for many years with our garden basil, which I make in batches to store in the freezer (we eat it fresh, too, but most of it gets preserved).
It’s like having a great convenience food stashed away to use anytime!
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 pesto 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 could only 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 when I say it includes a frugal ingredient.
The “Secret” Nontraditional Ingredient
This recipe has an secret, nontraditional ingredient that drastically decreases the cost of the most expensive ingredient in most basil pestos: 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?
Putting Sunflower Seeds to a Taste 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.
I served pesto with the bread instead of butter (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 when I say what the secret ingredient is 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.
Let’s Make Homemade Pesto
Making pesto is so easy!
Step 1: Remove the leaves from the stems and wash them. Dry the leaves – see my tip below for drying and storing in a towel!
Step 2: Gather ingredients. In addition to the basil, you’ll need garlic, parmesan, olive oil, salt – and the sunflower seeds!
TIP: Easily dry basil leaves – and store them for longer, if you need:
- Lay the washed leaves in a layer on a dry tea towel.
- Roll the towel and 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.
Step 3: Process the garlic, Parmesan cheese, salt and sunflower seeds in a food processor until finely chopped.
Step 4: Add the basil leaves and process as far as you can (the machine will only partially chop them). Then with the motor running, slowly pour in the extra virgin olive oil.
And voila! Homemade pesto.
How to Freeze Homemade Pesto to Use All Winter
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, making sure to leave a 1-2 inch headspace for expansion. I like to add a small layer of olive oil to the top before attaching the lid (see tips below).
What container can I freeze pesto in?
Small glass jars are the most convenient.
You can see in the photo above that I reuse small glass jars from things like marinated artichokes for freezing pesto and I’ve not had a problem with breakage in the many years I’ve been reusing the jars. I like that they’re easy to defrost and then serve directly on the table.
You can also use half pint or 4-ounce mason jars.
Tips for Better Frozen Pesto
Here are two things to do when freezing pesto to enhance the end product (that I learned from The Oregonian’s food section years ago):
- Add a couple teaspoons of lemon juice to each batch of pesto you’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. So I actually use a little less oil when processing so I can add this layer that will be stirred in when defrosting and using.
More Pantry Basics Recipes to Try
- Homemade Mayonnaise Recipe – Two Easy Methods
- Quick Honey Sweetened Homemade Ketchup Recipe
- Sweet and Spicy Canned Onion Marmalade
“Was looking for a pesto recipe and came across this one. So glad I did. Just made it today. Really delicious!!” -SandraM
If you make this recipe, I’d love to hear in the comments how it turns out! You can also send me a picture on Instagram!
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Frugal Homemade Pesto (with Secret Ingredient)
Equipment
- Food Processor
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 (leaving at least a 1-inch headspace for expansion), attach lids, label with date and freeze.
Notes
Nutrition
This recipe has been updated – it was originally published in 2009, updated in 2015 and 2024.
I’ll have to try this. I’m with you, pine nuts are insanely expensive. I made a big batch last week with pecans and almonds. Delicious. I bet the sunflower seeds are fantastic, too.
This is wonderful! I bought sunflower seeds because pine nuts were just to expensive, I had heard that they can be a great substitute. I then found your recipe. I thought, what the heck, I’ll double the recipe but ran short of basil! I used a cup of arugala to get to five cups of greens. It worked and adds a slight kick to the pesto. Thank you!
Sounds great, Jacob! I like how you used what you have. 🙂
I love this recipe, & have pinned it as you requested. I will be making it again this year. I found some really wonderful small containers with lids, at a dollar store. They only hold about 1/4 cup each & are perfect for freezing the pesto. I can pull a small container out of the freezer & pop it right into my tomato sauce while it is heating.
Your new photos are great!
Thank you Jackie – you’re a doll! 🙂
Sunflower seeds are such a fun twist on pesto! 🙂
Love your recipes – your salsa is the only kind we make now! Thank you for sharing your knowledge! Wondering if this pesto can be canned instead of frozen? Thanks!
Oh, no, there’s no pesto that can be home-canned, Mari. It’s all low-acid ingredients which would make it a perfect environment for botulism. 🙁
Thank you for the kind words, btw – I’m SO glad you are finding useful recipes!
Finally! I have been putting off making pesto simply because of the cost of pine nuts! Thank you for posting this! I have been wracking my brain trying to think of an alternative! Woohoo!
So awesome you found this, Sara – I think you’ll love it as much as we do, then!
Been on a pesto binge lately–but in my defense, it’s really my garden’s fault. Basil has exploded this year and I love it.
What I don’t love, however, and what also seems to be the bane of many people’s existence, is the cost of the pine nut.
I googled “cheap pesto” and clicked on the first link. THANK YOU! Making this recipe tonight.
I’m right with you on the pesto-making binge, Courtney! Glad you found my recipe – pretty sure it will become your favorite, too. 🙂
This looks delicious. Can you use a water bath and process the pesto? I haven’t used pesto much and think it sounds delicious, but I have a lack of freezer storage space.
Oh, no, April, you can’t preserve pesto at home in a canner! There’s no save way to do that since there’s no real acid in pesto to make it safe. Freezer is about it. 🙁 But you can freeze the pesto in ice cube containers and then remove them to a baggie – they wouldn’t take up much room that way.
WOW, I have just made my first batch, thanks again Jami for all your recipes, so clear to follow!
I am DONE with pine nuts! I stopped using them in pesto years ago (we like walnuts, actually), but I just purchased them for a recipe and I decided that those stupid nuts have no flavor, just expense.
I am definitely going to try your secret ingredient pesto, however.
I made this today and it turned out really well. We can get sunflower seeds for $2/lb, and I was wondering if you could use them – thanks for testing and posting this recipe!
Glad to read this, Jenni! Yes, I think a $6/lb price difference (between pine nuts and sunflower seeds) is worth trying out, don’t you? 😉
I need to use sunflower seeds because hubby is allergic to pine nuts. I’m making some today and going to freeze it. Chicken pesto pasta with sun dried tomatoes tonight
Sounds lovely, Ash!
I’ve made such pesto before, with sunflower seeds.
As I’m also trying out some raw food stuff; and sometimes soaked nuts or seeds are used.. to soften, but also to activate certain content in the seeds (chemistry working!) or even sprout them to enhance even more the natural nutrients.. I wonder (for a batch that day) how that would work with pesto!!
googled & saw also cashews used; or kale with the basil; or spinach..
So there is enough to discover as for variations too. Enjoy!!
Good tip. I too have been using sunflower seeds in my pesto. I usually lightly roast them first.
I also play fast and loose with the basil. I often use… brace yourself… carrot tops! As you say in the article, there are a lot of flavours going on in pesto. You have a bit of room to move with ingredients and you will be surprised at what you can get away with.
Ha! You totally got me on that one, Mitch – first I’ve heard of using carrot tops. 🙂 I do love that you’re using what you’ve got, though – that’s right up my alley!
Thank you so much. I only have sunflower seeds in my cupboard and tons of basil that needs to be processed. Happy Summer!
Hooray for frugal pesto! My whole family loves basil so I grow a lot of it in the garden. We’ve always made “pesto” without any nuts, because I’m too cheap to buy the pine nuts. Made it with sunflower seeds today and we won’t be turning back! Now I’m looking forward to trying your pesto pizza…funny how one recipe keeps leading to another!
I’m so glad, Dawn – it’s one of our family staples, too!
Wow..this looks wonderful and I can’t wait to try it! You have solved a huge problem for me as my guy is allergic to pine nuts and giving up pesto was sad! Oh…and not that you seem to have any trouble with it, but I think the advice to add the lemon juice is to up the acid in the pesto to retard bacterial growth..I am sure it doesn’t last long enough to be a problem!
I love adding avocado to my pesto for a more creamy sauce. But like with guac, it will blacken after a day or two in the fridge.
Ive heard another way to keep pesto, freeze in ice cube trays then pop out and keep in plastic bags. When needed pull out as many as needed to thaw.
That’s the first I’ve heard of using avocado that way, Rachel! Since avocado’s good for you, it’s a good idea. 🙂
Want to try a batch of this before my basil is past. Have you tried it with raw sunflower seeds, or only roasted? Thanks! Oh, I am also planning to try your artisan sourdough bread today,
I have homemade, wholewheat starter that seems to work pretty well. I bet the pesto will be wonderful on that!
Yes, I’ve used raw sunflower seeds – they work the same, so your choice! And YES the pesto is so good on the sourdough – have fun with that! 🙂
My pesto came out super thick! I used your measurements. Should I have added more olive oil to thin it out or will it be ok when I use it for recipes? Thanks!
The thickness is a personal preference – we often use in on bread and don’t like the oil running off. I also make it a bit thicker for freezing because I top it with oil to aid against freezer burn and that gets stirred in when we defrost it. Just add more oil to get the thickness you desire. 🙂