Freezing Fresh Pesto

• 15 July 2010



































Hoping to head to the farmer's market again this Saturday so I can pick up a container of fresh pesto from Italian vendor M.C. Rossi (the pistachio version is amazing with a slab of country bread fyi). If I can't use it up quickly, I am going to put to use this easy storage tip from Donna Hay so I can enjoy its goodness when out-of-season as well.

How many of you make your own pesto? Which recipes do you use with it? My favorite to date is Baked Ziti with Spinach + Tomatoes. It's always a hit!

image via Donna Hay

13 comments:

jora said...

We make lots of pesto around here, including a pistachio version....it's actually really simple!

Rachael said...

We always make huge batches of pesto once our garden basil really gets going--my favorite way to eat it is either on pizza with grilled eggplant, zucchini, and red onions, OR in a panini with heirloom tomatoes and fresh mozzarella. Mmm. This is why I garden!! And I freeze them in individual baggies so that I can have pesto all year long...

Diana Hulme said...

Oh my gosh, what a great idea to freeze it! I have never thought of that and I'm always so sad when I don't use ours in time. Thanks! We make our own and it's so easy & delicious - just throw basil, parmesan cheese, pine nuts, olive oil & garlic into the blender! :)

nicole said...

i like my pesto a bit on the thick side so when i make pesto i freeze in big "plops" on a try and then transfer the frozen lump to a bag int eh freezer...there is nothing like the ability to add pesto to anything anytime you want.

Bloom said...

We love fresh pesto around here and my basil is finally looking like it's going to be a good harvest! I usually use the recipe from the joy of cooking, but Ina garten's is wonderful as well. She uses half pinenuts, half walnuts. We eat pesto on anything that will hold still. Have you tried a dallop of it in soup? Amazing!
-Anne

iamwoman said...

I am actually making Pesto tonight-- so lucky post for me;) Love those freezing instructions.I find that pesto in a jar is the perfect neighboring gift as well.

There is also this fantastic pasta spot at Pike Place where he drizzles pesto over pasta with marinara. I have never combined the 2--silly me--but it's YUM.

I make a killer cilantro-walnut pesto from a cooking light magazine years ago. Paired with cherry tomatoes and grilled chicken and it's Summertime!

Lindsey said...

Ina's pesto pea salad is amazing! It works equally well with pasta instead of spinach too.

kalanicut said...

Thank you, thank you for reminding me that I have an out of control basil plant outside that I need to do something with! Pesto, the freezer...perfect!

Anne said...

I don't make my own pesto (yet). I plan on growing my own basil next year. But, when I made baby food, I would freeze it in ice cube trays. Then in the morning I could just set the types of food I was serving out on the counter, and they would be ready to go at meal times!

wishful nals said...

i don't always make my own pesto, which is silly because we have our own basil plant! i love the idea of freezing a fresh product so that you can taste the same goodness throughout the seasons. :)

Anonymous said...

Help! I am trying to find M.C.Rossi pesto, the brand you mentioned. It's the best!
K

Stephanie said...

Hi Anon, I found mine at the SLC Farmer's Market when we lived there. Hope that helps! It sure is good.

Stephanie said...

Hi Anon, I found mine at the SLC Farmer's Market when we lived there. Hope that helps! It sure is good.

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