I have an incredible recipe for pesto that can be refrigerated or frozen. You can use pesto as a dip or it can be added to spaghetti sauces or pasta dishes. It is simple and quick!Ingredients:
4 cups packed fresh basil
6 sprigs of parsley
1/2 cup olive oil
Pinch of coarse salt
1/4 cup of pine nuts, toasted
1/2 cup freshly grated parmesean cheeseInstructions:
1. Toast pine nuts at 350C for 5 minutes until lightly browned.
2. Place all the ingredients in the food processor except the parmesean cheese.
3. Transfer to a bowl, stir in cheese, adjust with salt and serve! (It is delicious with crackers, or fresh baguette)
You can refrigerate for up to a week or store in the freezer. If you choose to freeze the pesto, do not add the cheese. When you are ready to use it, thaw and then add cheese at that time. This will allow the pesto to keep in the freezer longer. Enjoy!
Thank you SO much for reminding me to make and freeze some pesto before nighttime temps drop much more and do in the basil. I do a vegan version, and you’re right, it freezes up beautifully – and what a treat to pull it out in the middle of winter!
Reblogged this on thecasualfoodblogger and commented:
Great idea- freezing pesto as ice cubes!
I like the ice cube idea!