frozen pesto
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
18 cubes
ingredients
- 4 cups basil leaves, washed,dry and loosely packed
- 1 cup extra virgin olive oil (approx.)
- 4 4 tablespoons walnuts or 4 tablespoons almonds (or a combination of 2 or 3)
- 6 cloves garlic, chopped
- salt & freshly ground black pepper
- 1⁄2 cup romano cheese, grated
- 1⁄2 cup parmesan cheese, grated
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
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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.
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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.
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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.
RECIPE SUBMITTED BY
glitter
United States
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!