How To Freeze Fresh Pesto
Is there anything better than fresh pesto? Now you can freeze it and savor the flavor.
Servings: 16 servings (1 tablespoon)
Calories: 88kcal
Equipment
- Silicone Muffin Liners
Ingredients
- 2 cups packed fresh basil leaves
- 2 cloves garlic, peeled
- 1/4 cup pine nuts sub: walnuts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil plus a bit more for freezing
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a food processor, combine the basil, garlic, pine nuts, and cheese and pulse until coarsely chopped.
- Add 1/2 cup of olive oil and process until fully incorporated and smooth. Season with salt and pepper, to taste.
- Scoop the desired amount of pesto into a freezer-friendly container with air-tight lid. To prevent that fresh green color from turning darker, top your pesto with a bit of oil to prevent it from air exposure.
- Freeze the pesto until solid. If you want, pop the portions out of the container, and place the pesto in an air-tight freezer bag.
Notes
- Prep Time Note: The prep time in this recipe doesn't include the time it takes to harvest, rinse, and dry the basil, if you're harvesting your own. When you buy it from the store, this is already done for you.
- Harvesting Basil: Be sure to harvest basil leaves before the plant begins to flower. Once they get to this stage, the basil gets bitter. It's best to cut back your plant regularly (and make pesto regularly!).
- Reader Tip: One reader mentioned that she toasts her pine nuts and roasts the garlic to add more flavor.
Nutrition
Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Cholesterol: 3mg | Sodium: 55mg | Fiber: 0.1g | Sugar: 0.1g