How To Make Pesto Sauce And Freeze It by Mau Lyn - Musely
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How To Make Pesto Sauce And Freeze It

posted in Food & Drink
12/14/2014
  • You can mix pesto with pasta,
    you can mix pesto with rice,
    you can spread pesto on meat,
    you can make pesto dip,
    you can spread pesto on a sandwich,
    you can use pesto for a pizza sauce,
    you can mix pesto into soups,
    you can make pesto salad dressing.

  • Step 1. Assemble the ingredients: fresh basil, olive oil, black pepper, kosher salt, garlic, Parmesan cheese, pine nuts.
    Step 1. Assemble the ingredients: fresh basil, olive oil, black pepper, kosher salt, garlic, Parmesan cheese, pine nuts.
  • Step 2. Chop the cloves of garlic in the food processor. Keep it whirling until no garlic is flying around in there any more.
    Step 2. Chop the cloves of garlic in the food processor. Keep it whirling until no garlic is flying around in there any more.
  • Step 3. Add the basil leaves. Give them a whirl until they are finely chopped.
    Step 3. Add the basil leaves. Give them a whirl until they are finely chopped.
  • Step 4. Add the pine nuts, Parmesan, salt, and pepper. (You can substitute walnuts for the pine nuts, if you prefer them.)
    Step 4. Add the pine nuts, Parmesan, salt, and pepper. (You can substitute walnuts for the pine nuts, if you prefer them.)
  • Step 5. Pulse until it forms a coarse paste.
    Step 5. Pulse until it forms a coarse paste.
  • Step 6. With the machine running, slowly pour in the olive oil through the feed tube.
    Step 6. With the machine running, slowly pour in the olive oil through the feed tube.
  • Keep it running just until everything is well mixed.
    Keep it running just until everything is well mixed.
  • That's it! Easy, huh? You can put the pesto into an air tight container where it will keep in the fridge for up to a week.
    That's it! Easy, huh? You can put the pesto into an air tight container where it will keep in the fridge for up to a week.
  • HOW TO FREEZE PESTO

If you're planning on freezing some or all of the pesto you make, you'll need an ice cube tray or two. I also like to have some olive oil in a condiment squeeze bottle for drizzling out small amounts, but you can also pour from the original olive oil bottle or use a spoon.
    HOW TO FREEZE PESTO

    If you're planning on freezing some or all of the pesto you make, you'll need an ice cube tray or two. I also like to have some olive oil in a condiment squeeze bottle for drizzling out small amounts, but you can also pour from the original olive oil bottle or use a spoon.
  • It's helpful to know how much each of the ice cube compartments holds, so that you can easily remove the needed amount from the freezer later on. To figure this out, use a measuring spoon and add water to one of the ice cube compartments in your trays to determine how much each cube and tray will hold. My ice cube compartments each holds approx. 2 tablespoons.

  • Use a spoon to fill the compartments of the tray with pesto.
    Use a spoon to fill the compartments of the tray with pesto.
  • Use a squeeze bottle or spoon to drizzle a light layer of olive oil over the top of each cube compartment. This will keep the pesto from getting dark from contact with the air.
    Use a squeeze bottle or spoon to drizzle a light layer of olive oil over the top of each cube compartment. This will keep the pesto from getting dark from contact with the air.
  • Cover the tray with plastic wrap. Gently tap the plastic down on top of each cube section so it keeps out as much air as possible. Put the tray in the freezer for several hours or overnight so that the cubes freeze completely.
    Cover the tray with plastic wrap. Gently tap the plastic down on top of each cube section so it keeps out as much air as possible. Put the tray in the freezer for several hours or overnight so that the cubes freeze completely.
  • Label quart size plastic freezer bags. I like to put the quantity of each pesto cube on the label (1 cube = 2 tablespoons), in case this old brain of mine forgets that detail when it's time to use the frozen pesto later.
    Label quart size plastic freezer bags. I like to put the quantity of each pesto cube on the label (1 cube = 2 tablespoons), in case this old brain of mine forgets that detail when it's time to use the frozen pesto later.
  • Once the pesto is frozen solid, remove the trays from the freezer.
    Once the pesto is frozen solid, remove the trays from the freezer.
  • I flip the ice cube tray over and put it under the the faucet to trickle some cold water on the bottom of the tray for a few seconds--hold your hand underneath the tray so the cubes don't fall into the sink. The pesto cubes pop right out.
    I flip the ice cube tray over and put it under the the faucet to trickle some cold water on the bottom of the tray for a few seconds--hold your hand underneath the tray so the cubes don't fall into the sink. The pesto cubes pop right out.
  • Fill the plastic bag with frozen pesto cubes and return it to the freezer. The are good to use for up to 6 months.
    Fill the plastic bag with frozen pesto cubes and return it to the freezer. The are good to use for up to 6 months.
  • You can also freeze pesto in small jars or plastic containers. I like to freeze most of mine in these 4 oz. mason jars. They hold 1/2 cup of pesto--just the right amount to use for pizza sauce and many other recipes. These frozen jars of pesto are good for 9-12 months.
    You can also freeze pesto in small jars or plastic containers. I like to freeze most of mine in these 4 oz. mason jars. They hold 1/2 cup of pesto--just the right amount to use for pizza sauce and many other recipes. These frozen jars of pesto are good for 9-12 months.

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