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.
Comments & Replies
6 responses to “Freezing fresh pesto”
I don’t know why I have never thought of freezing pesto! What a fab idea.
It is fabulous in the middle of winter to throw a cube of it in a soup. You can taste the summer in the basil!!!
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