Frozen Pesto Food
PESTO FOR FREEZING
It's just my husband and I, so every time I would make a batch of pesto, half of it would go bad. Here's a way to freeze your pesto...the trick is to not add the cheese before freezing.
Provided by Noobin
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
- Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
- To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
- When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.
Nutrition Facts : Calories 1228.1, Fat 131.9, SaturatedFat 16.6, Sodium 2334.8, Carbohydrate 12.5, Fiber 6.5, Sugar 1.7, Protein 8.4
FROZEN PESTO
Make and share this frozen pesto recipe from Food.com.
Provided by glitter
Categories Sauces
Time 10m
Yield 18 cubes
Number Of Ingredients 7
Steps:
- Put everything, except your cheeses into a processor.
- Blend the ingredients until smooth, you may need to stop once to scape.
- Pour the mixture into a small bowl and add your cheeses.
- Blend well.
- Take ice cube trays and fill each section with pesto.
- Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
- If you grow basil, this is a God-send as what to do with all that basil.
- It lasts all winter.
- Its' wonderful for sauces, dips, soups, you name it.
Nutrition Facts : Calories 145.7, Fat 14.8, SaturatedFat 2.6, Cholesterol 4.9, Sodium 72.1, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 2.8
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