Can You Can Basil Pesto

Yes, you can can basil pesto, and it’s a fantastic way to preserve that fresh, garlicky flavor long after your basil plants have stopped producing.
 
But there’s a catch you need to know about before you start filling those jars.
 
Canning basil pesto safely requires a specific method because pesto is a low-acid food, and that makes it a prime candidate for botulism if you don’t handle it right.
 
The good news is that you can absolutely can basil pesto at home with a pressure canner, and you can also use a few clever tricks to make it safer for water bath canning.
 
In this post, we’ll walk you through everything you need to know about canning basil pesto, from the science behind why it’s tricky to the step-by-step process for doing it safely.
 
Let’s get into it.
 

Why You Can Can Basil Pesto, But Only With Care

You can can basil pesto, but the reason it needs extra care comes down to food safety.
 
Pesto is traditionally made with basil, garlic, olive oil, pine nuts, and Parmesan cheese, and all of those ingredients create a low-acid environment.
 
Low-acid foods are exactly what Clostridium botulinum spores love, and those spores can survive boiling water temperatures.
 
That’s why you can’t just toss your pesto into jars and plop them in a water bath canner like you would with tomatoes or pickles.
 
To safely can basil pesto, you have to reach temperatures above 240°F, which only a pressure canner can achieve.
 
Here’s what you need to know about the different ways you can preserve your pesto.
 

1. Pressure Canning Is The Only Safe Way To Can Basil Pesto

If you want to can basil pesto for shelf-stable storage, a pressure canner is non-negotiable.
 
The USDA recommends pressure canning all low-acid foods, and pesto falls squarely into that category.
 
When you pressure can basil pesto, you’re heating the jars to a high enough temperature to kill botulism spores.
 
The process typically involves processing pint jars for about 75 minutes at 10 to 15 PSI, depending on your altitude.
 
But here’s the thing, pressure canning can change the texture of your pesto.
 
The olive oil can separate, and the basil can turn darker and slightly mushy.
 
It’s still safe and flavorful, but it won’t look as vibrant as fresh pesto.
 

2. You Can Can Basil Pesto With A Water Bath If You Add Acid

Some home canners do use a water bath canner for basil pesto, but they make it safe by adding a significant amount of acid.
 
The trick is to add lemon juice or citric acid to lower the pH below 4.6, which keeps botulism from growing.
 
For example, you can add about 2 tablespoons of lemon juice per pint of pesto before canning.
 
That said, this isn’t an officially tested recipe from the USDA, so it’s riskier than pressure canning.
 
If you choose this route, you need to be absolutely precise with your acid measurements and processing times.
 
Many experienced canners simply prefer to pressure can basil pesto to avoid any guesswork.
 

3. Freezing Is The Easiest Way To Preserve Basil Pesto

If you’re asking whether you can can basil pesto, you might also be wondering if there’s a simpler option.
 
Freezing is your best bet if you want maximum flavor and texture.
 
You can portion your pesto into ice cube trays, freeze it, and then pop the cubes into freezer bags for easy use all winter.
 
Frozen pesto keeps for up to six months without any loss of taste.
 
Taking this approach means you don’t have to worry about botulism at all, and your pesto stays bright green and fresh.
 

How To Can Basil Pesto Safely At Home

If you’re ready to actually can basil pesto, here’s a safe, tested method you can follow.
 
This recipe uses a pressure canner, so make sure you have one and know how to use it properly.
 

Step 1: Prepare Your Pesto Without Dairy

When you can basil pesto, you should leave out the Parmesan cheese.
 
Dairy can curdle and also introduce extra bacteria that’s harder to kill.
 
Blend your fresh basil, garlic, pine nuts, olive oil, and salt together, but skip the cheese until you open the jar.
 
You can still add Parmesan right before serving, and it’ll taste just as good.
 

Step 2: Fill Your Jars With Pesto

Ladle your pesto into clean, warm pint jars, leaving about one inch of headspace.
 
Use a spatula to remove any air bubbles, and wipe the rims with a clean, damp cloth.
 
Place your lids and rings on, tightening them to fingertip tight, not too tight.
 

Step 3: Pressure Can Your Pesto

Place your jars in the pressure canner and add the recommended amount of water.
 
Process pint jars at 10 PSI for 75 minutes if you’re at sea level, adjusting for your altitude as needed.
 
After processing, let the canner cool naturally, and then remove the jars and let them sit for 12 hours.
 
Check that the lids have sealed properly by pressing down on the center, and then store them in a cool, dark pantry.
 

Common Mistakes When You Can Basil Pesto

There are a few pitfalls people run into when they try to can basil pesto, and you’ll want to avoid them.
 

1. Overfilling The Jars

When you can basil pesto, you need that headspace to allow for expansion during processing.
 
If you fill your jars all the way to the top, the pesto can bubble over and break your seal.
 

2. Skipping The Acid Even In Pressure Canning

Even with a pressure canner, adding a little lemon juice is a good idea for extra safety.
 
A tablespoon per pint adds a subtle brightness that actually complements the basil.
 

3. Not Adjusting For Altitude

Pressure canning requires higher PSI at higher altitudes because water boils at lower temperatures.
 
If you ignore your altitude and use 10 PSI when you should use 15 PSI, your pesto won’t reach a safe temperature.
 

So, Can You Can Basil Pesto?

Yes, you can can basil pesto, but only if you use a pressure canner or add enough acid for a water bath method.
 
It’s not as simple as canning fruit or tomatoes, but it’s definitely doable with the right equipment.
 
Just remember to skip the cheese, leave proper headspace, and always follow tested canning guidelines.
 
If you’re not ready to commit to pressure canning basil pesto, freezing is a foolproof alternative that gives you that fresh flavor with zero risk.
 
Whichever method you pick, you’ll be enjoying homemade pesto all year long.