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 added lemon to pesto while I was using it on spaghetti. I liked it so much that I always add it now. Good to know that it helps when freezing. A friend asked for tips for a son allergic to nuts. I suggested sunflower or pumpkin seeds. I have some in the freezer with pepitas. I will consider toasting next time. I am not sure how frugal it is and may not work for freezing, but adding avocado. It adds bulk, keeps it green and doesn`t alter the taste too much.
Good tips- thank you!
My daughter and I made NINE batches of pesto last evening. Like you, we bypass the pricey pine nuts. We’ve always used half sunflower seeds, half pumpkin seeds. Freezer is stocked, ready for deliciousness all winter. Thank you for the idea to spread pesto on bread – how easy and impressive to serve to guests.
Yay – your seed combo sounds great! And once you get people hooked on pesto on bread, you will be required to serve it like that all the time, ha!
This 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!
Yes, it’s worth it – we love having it during the winter!
Absolutely delicious and I’m sharing it with two friends right now. Will also be sharing with family.
Thank you very much.
So glad you like this as much as we do!
This is CRAZY delicious!!
So glad you like it, Kori!
Thank you for your research & great pictures of results! You answered all my freezing basil questions!
I’m so glad you found this useful, Tima!
Was 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! 👍
Love 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!). 🙂
Another 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?
That’s a great way to freeze the pesto, too, Melissa. That garlic scape pesto does sound really good!
I 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.
I’m so glad this came up for you – I think it will be your family’s new favorite!
Just 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!
Yay – I’m glad you found the recipe, too, Patricia!
I 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!
Oh, that’s so sweet, Suz – I’m so glad you are finding AOC useful. 🙂
Hi 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 !
Love 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. 🙂
Hi, 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
Some 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!
Thanks for the tip! I think our garlic cloves were also unusually big!
Through 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.
Oh, I’m so glad to read this, Catherine, because our family feels the same. 🙂
Just 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
Yay- sunflower pesto lovers unite! 😉
Just 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. 🙂
I’m so glad you discovered this, Cheryl. 🙂 We agree, it can be addictive – we find lots of things to use it on!
I 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
Wonderful, Marie – I’m so glad you like it and that you are part of our little community here at AOC – thanks for subscribing!
Thanks 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.
Holy 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!!
Tried 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.
Ooo, that sounds wonderful, Norma! Here’s to hoping you can save enough to freeze. 😉
I 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!
I didn’t even think about how this would work for nut-free areas, Marlene! Bonus 😉