Large Batch Homemade Pesto

fresh pesto sauce

I planted basil in our garden this summer and was super excited when I discovered that I have enough to make a large batch of pesto, and freeze for the winter! I purchase the bulk pine nuts and Parmigiano Reggiano from Costco, which is so much more affordable than Whole Foods (Paycheck).  It is key to have a great food processor. I have a new “Breville Sous Chef Food Processor” that I received from my mother-in-law, that I absolutely love! Anyway, so here are the ingredients and the instructions.


  • 1 pound basil (9 oz leaves after removing stems)
  • ⅓ cup Extra Virgin Olive Oil
  • 1 ½ cup fresh Parmesan Cheese (Parmigiano Reggiano)
  • 1 large clove of garlic
  • 1 Tsp. salt
  • 1 ½ cup pine nuts

Place the washed basil leaves, and oil in the food processor (using “S-Blade”), till minced, pausing occasionally to scrape in the basil on the sides. Add the cheese, garlic and salt and process until smooth. Add in the pine nuts at the end, you can make it as crunchy or smooth as you like. My son loves it chunky but my daughter likes it super smooth. You are now ready to place the pesto into ½ cup storage containers. Now you can freeze your batches. Thaw as needed, but please do not microwave. When you add to your pasta, please save some of the salted pasta water to thin out the pesto a little so it has a smooth and slightly liquid consistency.

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