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Pistou for Freezing | occasionallyeggs.com

Pistou for Freezing

Easy vegan pistou, the sister of pesto, leaves out cheese and pine nuts - making it perfect for freezing to keep summer with you all year long.

Course Side Dish
Cuisine Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 cubes


  • 5 cups basil leaves
  • 10 cloves garlic
  • Juice of one lemon
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil


  1. Chop the basil leaves and garlic in a food processor or high speed blender. Add the lemon juice and salt and pulse to combine. Slowly add the olive oil, stopping to scrape down the sides if necessary. You don't have to use the full amount if it's blending up without it. You're going for a consistency similar to pesto.
  2. Spoon the mixture into a clean ice cube tray. If you don't want to use yours, just line a tray with parchment paper and freeze the pesto in dollops on there, removing and packaging once they're solid. This lasts several months


You can use as much basil as you have, just change the recipe proportions accordingly.