Pesto For Freezing Recipe

Name: Pesto For Freezing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: Fresh Basil; Olive Oil; 1/4 cup pine nuts; Garlic Cloves; 1 teaspoon salt; Pecorino Romano Cheese

Say goodbye to pesto waste! This recipe shows you how to freeze your homemade pesto in perfect portions, so you always have fresh, vibrant flavor on hand. The secret? Add the cheese *after* thawing for the best taste and texture. Perfect for busy couples or anyone who wants to enjoy delicious pesto all year round!

Prep Time 15 mins

Cook Time 20 mins

Calories 1228.1 kcal

Protein 16g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pesto For Freezing

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How to Make Pesto For Freezing

Combine 2 cups packed fresh basil leaves, 1/2 cup extra virgin olive oil, 1/4 cup pine nuts, 2 cloves garlic, and 1 teaspoon salt in a food processor or blender.
Process until completely smooth, scraping down the sides as needed.
Transfer the pesto to an ice cube tray. Each cube will hold approximately 1 tablespoon of pesto.
Freeze for at least 2 hours, or until solid.
Once frozen, transfer the pesto cubes to a freezer-safe bag, pressing out excess air. Freeze for up to 3 months.
To use, remove the desired number of pesto cubes. Thaw at room temperature or microwave gently until desired consistency is reached.
Stir in 1 tablespoon of grated Pecorino Romano cheese per pesto cube before serving. Enjoy!