How To Can Basil Pesto Sauce

You can absolutely can basil pesto sauce, and it’s a fantastic way to preserve that fresh summer flavor for months.
 
Canning basil pesto sauce is a bit different from canning other foods because pesto is packed with oil, garlic, and cheese, which can be tricky for safe home preservation.
 
The good news is that you can safely can basil pesto sauce using a pressure canner, and with the right recipe and steps, you’ll have jars of vibrant, ready-to-use pesto all year long.
 
In this post, we’ll walk you through everything you need to know about how to can basil pesto sauce, including the exact method, safety rules, and tips to keep it tasting fresh.
 
Let’s dive into the world of preserved pesto so you can enjoy that garden-fresh taste whenever you want.
 

Why You Can Can Basil Pesto Sauce Safely With A Pressure Canner

Canning basil pesto sauce is totally doable, but you need to follow the right preservation method to keep it safe.
 
The reason pesto is tricky is that it contains low-acid ingredients like basil, garlic, and olive oil, which create a perfect environment for harmful bacteria like botulism if canned improperly.
 
That’s why you can can basil pesto sauce only with a pressure canner, which reaches high temperatures that destroy those dangerous microorganisms.
 
Here’s why this method is the only safe way to can basil pesto sauce at home.
 

1. Pressure Canning Reaches the Right Temperature

Water bath canning only heats jars to about 212°F, which isn’t hot enough to kill botulism spores in low-acid foods like pesto.
 
A pressure canner, on the other hand, reaches 240°F or higher, which is the magic number that destroys those spores.
 
When you can basil pesto sauce with a pressure canner, you’re ensuring every jar is safe to store at room temperature.
 
This is the absolute most critical step for safe canning basil pesto sauce, so don’t skip or substitute it.
 

2. Garlic and Basil Are Low-Acid Ingredients

Fresh basil and garlic have a pH level above 4.6, which puts them firmly in the low-acid category.
 
Low-acid foods require the high heat of pressure canning to prevent the growth of Clostridium botulinum bacteria.
 
Since you can can basil pesto sauce with these ingredients, you must treat it like other low-acid vegetables, no exceptions.
 
This is why you’ll often see pesto recipes that are frozen instead, but with a pressure canner, you’re good to go.
 

3. Oil Needs Special Handling in Canned Pesto

Olive oil is another reason canning basil pesto sauce demands caution, as oil can insulate bacteria from heat.
 
When you can basil pesto sauce, you’ll need to reduce the oil in your recipe slightly or follow a tested extension recipe.
 
The oil doesn’t prevent the canning process, but it does mean you need to ensure jars are packed correctly.
 
Following a tested recipe for canning basil pesto sauce will account for the oil, so always stick to those guidelines.
 

Step-By-Step: How To Can Basil Pesto Sauce Like A Pro

Now that you know why pressure canning is essential, let’s break down the actual process of how to can basil pesto sauce.
 
The steps are straightforward, but you’ll need a few pieces of equipment and a little patience.
 
Here’s your complete guide to canning basil pesto sauce from start to finish.
 

1. Gather Your Canning Pesto Sauce Supplies

Before you can can basil pesto sauce, make sure you have a pressure canner, glass jars with new lids, and a jar lifter.
 
You’ll also need your pesto ingredients, which are fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil, and lemon juice.
 
The lemon juice is crucial because it adds a bit of acidity to help with safety and flavor preservation.
 
Having everything ready before you start will make the process of canning basil pesto sauce so much smoother.
 

2. Make Your Pesto But Don’t Add All The Cheese Yet

Start by blending your basil, garlic, nuts, and a small amount of olive oil in a food processor until finely chopped.
 
For canning basil pesto sauce, you’ll want to hold back about half the parmesan cheese, as dairy can affect the texture during processing.
 
Mix in the lemon juice at this stage, but keep the pesto slightly thicker than you normally would.
 
This prevents the sauce from becoming too watery in the jars and keeps the flavor concentrated.
 

3. Fill Your Jars With The Pesto

Spoon the pesto into your clean, warm jars, leaving about one inch of headspace at the top.
 
Remove air bubbles by running a spatula around the inside edge of each jar.
 
Wipe the rims with a clean, damp cloth to ensure a proper seal, then place the lids and screw on the bands fingertip-tight.
 
When you can basil pesto sauce, proper headspace is key because it allows room for expansion during pressure canning.
 

4. Process In The Pressure Canner

Place your jars in the pressure canner with the recommended amount of water according to your canner’s manual.
 
Lock the lid, heat it until steam escapes steadily, then let it vent for 10 minutes before adding the pressure regulator.
 
Process the jars at 10 pounds of pressure for 40 minutes for pint jars, adjusting for altitude if needed.
 
After the time is up, turn off the heat and let the canner depressurize naturally, never forcing it to cool quickly.
 

5. Cool And Check The Seals

Once the pressure gauge reads zero, carefully open the canner and lift out the jars with a jar lifter.
 
Place them on a towel and let them cool completely for 12 to 24 hours without disturbing them.
 
After cooling, press the center of each lid to check for a good seal, and you’ll hear that satisfying pop when it’s done right.
 
Any jars that didn’t seal should be refrigerated and used within a week, which is a normal part of canning basil pesto sauce.
 

Tips To Keep Canned Basil Pesto Sauce Tasting Fresh

Canning basil pesto sauce preserves the flavor, but a few tricks will make it taste even more vibrant when you open a jar.
 
The high heat of pressure canning can mellow some of the fresh basil notes, but you can add a boost later.
 
Here are my favorite tips for getting the best taste from your canned basil pesto sauce.
 

1. Add Extra Fresh Herbs When Serving

When you open a jar of canned basil pesto sauce, stir in a handful of freshly chopped basil or a squeeze of lemon.
 
This brightens up the flavor and brings back that fresh, garden taste that you love.
 
It’s a simple trick, but it makes a huge difference when you’re using your canned pesto.
 

2. Stir In More Cheese Or Oil Before Serving

Since you held back some parmesan and oil during the canning process, you can stir them in right before serving.
 
This is the best way to can basil pesto sauce because it keeps the dairy creamy and the oil fresh.
 
Just add a spoonful of grated parmesan or a drizzle of good olive oil to your pesto in the bowl.
 

3. Store Your Canned Pesto In A Cool, Dark Place

Keep your sealed jars of canned basil pesto sauce in a pantry or cupboard away from sunlight and heat.
 
Proper storage ensures your pesto maintains its green color and delicious taste for up to a year.
 
Once opened, refrigerate the jar and use it within a week or two for the best results.
 

So, How To Can Basil Pesto Sauce Successfully?

You can can basil pesto sauce successfully by using a pressure canner and following a tested recipe.
 
The key is to never use a water bath for this recipe, as it won’t reach a safe temperature for the low-acid ingredients.
 
Canning basil pesto sauce takes about an hour of active work, but you’ll be rewarded with jars of summer flavor all winter.
 
Remember to adjust your processing time for altitude, and always check your jar seals after cooling.
 
With these steps, you’ll have delicious, shelf-stable pesto ready for pasta, sandwiches, or marinades whenever you need it.
 
Now that you know exactly how to can basil pesto sauce, go ahead and give it a try with your fresh garden basil.
 
You’ll love the convenience and taste of your homemade preserved pesto all year round.