Freezing fresh pesto

I trimmed up my basil plants and ended up making two batches of pesto.  (I used part of this recipe for the green bean recipe posted on June 15.)  I have never tried freezing it but my sister assures me this works.   She freezes the pesto in ice cube trays for a taste of summer later in the year.  I did read a good tip online:  put the pesto into a seal-able bag and cut off the tip of one corner.  Use this to pipe the pesto into the ice trays.  This makes it quick and relatively mess free. 

Basic Pesto

2 cups fresh basil leaves, packed
1/3 cup pine nuts (In a pinch, I have been known to use pecans.)
3 medium sized garlic cloves, peeled and smashed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

Combine the basil with the pine nuts and garlic, pulse a few times in a food processor.    Slowly add the olive oil in a constant stream while the food processor is on. Scrape down sides. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes about 1 cup.

After the pesto is frozen, I  pop them out into a quart-size seal-able bag for storing in freezer.  I am sure the pesto will darken up, but it should still be good for throwing in soups.


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