Homemade pesto is such a fresh and delicious addition to pasta dishes, sandwiches and wraps and so much more! I’m sharing how I make pesto and freeze it so it stays fresh.
The BF and I planted two basil plants in our garden this year, and we an have an abundance of basil.
I had grand plans to make batches and batches of pesto, then freeze it so that we could enjoy fresh pesto all winter long. But it hasn’t happened yet.
I’ve made pesto for the past few summers, and it’s always delicious. It’s perfect to use as a turkey burger topping, on whole wheat pasta or spaghetti squash, on chicken or on roasted vegetables.
It’s actually pretty easy. I’ve just been a little lazy with picking the herbs from our garden. It’s my goal for the week!
I use an ice cube tray to freeze my pesto. It’s perfect because you end up with small portions you can thaw. After the pesto is frozen in the ice cube tray, you can remove the pesto cubes and transfer them to a plastic bag or container and store them in the freezer. When you want to use one, let it sit out for 10 minutes or so to let it thaw.
Because basil oxidizes and turns brown or black when it is cut, you can squeeze a little bit of lemon into your thawed pesto to revive the green color.