How to Freeze Pesto

Learn How to Freeze Pesto so you can always have homemade pesto on hand to add to your pasta, swirl in soups, slather on sandwiches and toss with vegetables and vinaigrettes. 

Fresh basil pesto sauce adds incredible depth of flavor to pasta, soups, sandwiches, wraps, vegetables and vinaigrettes.  This is a simple pesto recipe that you’ll want to add to your arsenal.  Make a large batch of it up to keep on hand in the freezer for those last minute throw-together meals. 

WHAT IS PESTO SAUCE 

What is pesto sauce made of you ask.  Well it typically consists of crushed garlic, pine nuts, basil leaves and Parmesan cheese all blended with extra virgin olive oil to create a really wonderful and richly flavored sauce.  

PESTO SAUCE INGREDIENTS

I rarely add pine nuts to my pesto, so this is a pesto without pine nuts recipe.  If you want to add pine nuts, then add 1-2 tablespoons pine nuts to this recipe.  Pesto will keep in the refrigerator for up to a week.

• 2 cups packed fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil, add more for desired consistency

VARIATIONS

• Add 2-3 tablespoons nuts (pine nuts, walnuts, pistachios or cashews)
• Instead of basil, use kale, spinach, arugula, parsley or cilantro

HOW TO MAKE PESTO

1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
3. Drizzle a thin layer of olive oil over the top to keep from turning brown.

FREEZING BASIL PESTO

• Make pesto according to recipe
• Spoon the pesto sauce into ice cube trays
• Place the ice cube trays freezer for 3-4 hours or until frozen solid.
• Remove the frozen basil pesto cubes from the trays and place in a plastic freezer bag.
• Place the bag in the freezer.
• Store in the freezer for up to 3 months

Homemade pesto is something that I make at least once a week, but I love to keep these basil pesto ice cubes in the freezer for those times that I forget to grab a pack of basil at the market.  To me, pesto makes everything it touches more delicious.  I especially love it on sandwiches and on eggs!!  

RECIPES USING PESTO

• Basil Mashed Potatoes
• Pesto Zucchini Noodles with Chicken
• Pesto Cauliflower Rice
• French Potage
• Soupe au Pistou

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Yield: 1 tray of 12 ice cubes

How to Freeze Pesto

Prep Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Learn How to Freeze Pesto so you can always have homemade pesto on hand to add to pasta, swirl in soups, slather on sandwiches and toss with vegetables and vinaigrettes. 

Ingredients

• 2 cups packed fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil, add more for desired consistency

Instructions

1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
3. Spoon the pesto into an ice cube tray or trays
4. Drizzle a thin layer of olive oil over the top of each cube.
5. Place plastic wrap on top of the trays.
6. Freeze the pesto cubes for 3-4 hours or until frozen solid.
7. Remove from the freezer and transfer the pesto cubes to a sealable plastic freezer bag.
8. Store in the refrigerator for up to 3 months.