frozen pesto

"Multi-use for many dishes, dips and sauces."
 
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photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
7
Yields:
18 cubes
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ingredients

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directions

  • Put everything, except your cheeses into a processor.
  • Blend the ingredients until smooth, you may need to stop once to scape.
  • Pour the mixture into a small bowl and add your cheeses.
  • Blend well.
  • Take ice cube trays and fill each section with pesto.
  • Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
  • If you grow basil, this is a God-send as what to do with all that basil.
  • It lasts all winter.
  • Its' wonderful for sauces, dips, soups, you name it.

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Reviews

  1. Yes, it is a Godsend for all that basil thriving in the garden. Nice and garlicy and fresh tasting.
     
  2. I just made my first ever batch of frozen pesto. i used walnuts as that is what I had. u have yet to eat it, but I did take it out of the freezer to look at it. Mine also seemed a bit runny, but from another review, I suppose I am good. i cannot wait to make pesto and linguini. 2nd batch will be made tomorrow as my basil is going crazy! love it.
     
  3. This is an excellent recipe!!!<br/><br/>The only thing that I do differently is that I vacuum seal the sauce in pint jars and than freeze it. I grow my own Basil and Garlic and use this Pesto for just about everything. I have a Weston Heavy Duty Vacuum sealer and use a Food Saver Ball Jar cap device. And yes you can reseal the pint can after you thaw it out in your fridge.
     
  4. Had to do a quick harvest of frost hit basil and I ran out of pine nuts and so used almonds. I used fresh parm cheese and the store bought grated romano. Nice and garlicky
     
  5. This pesto is really good. I wasn't sure when I first made it, it seemed a little runny and the flavors hadn't melded together. But, after freezing, the flavors really came together and it tasted wonderful. It thickens up quite a bit in the freezer and was delicious as a dip mixed with sour cream. Also delicious on a turkey sandwich. I froze it in 1/2 cup containers and just thawed in the fridge. Yummy! Thanks for sharing the recipe.
     
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RECIPE SUBMITTED BY

I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!
 
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