Pesto (frozen) Recipe
Make Pesto (frozen) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pesto Base
For Freezing and Storage
Method
Pesto Base
- 1
Prepare basil and nuts
Wash basil leaves thoroughly and pat dry very well (use a salad spinner or clean kitchen towel). Lightly toast the pine nuts or walnuts in a small dry skillet over medium heat until fragrant and pale golden, about 2–4 minutes, stirring constantly to avoid burning. Let cool.
- 2
Combine ingredients
In a food processor, add the cooled toasted nuts, garlic cloves, and a pinch of the kosher salt. Pulse until finely chopped (about 6–8 short pulses). Add the basil leaves and pulse several times until the leaves are roughly chopped and combined with the nuts.
- 3
Emulsify
With the food processor running on low, slowly stream in 1/2 cup of the olive oil until the mixture becomes a coarse paste. Stop and scrape down the sides with a spatula as needed. Add the grated Parmesan, lemon juice, remaining 1/4 cup olive oil, remaining salt, and black pepper. Pulse and then run the processor until the pesto reaches a thick but spreadable consistency. If you prefer a looser pesto, add additional olive oil 1 tablespoon at a time until desired texture is reached.
- 4
Taste and adjust
Taste the pesto and adjust seasoning: add more salt for seasoning, more lemon juice if it needs brightness, or a touch more cheese for nuttiness. Pulse once more to incorporate any adjustments.
Freezing and Storage
- 5
Portion into molds
Spoon the pesto into ice cube trays or small silicone molds, packing each compartment so there are no air pockets. A standard ice cube tray yields roughly 1–2 tablespoon portions each. For larger portions use muffin tins lined with paper cups or silicone.
- 6
Top with oil
Pour a thin layer (about 1/4 teaspoon) of olive oil over each pesto portion to form a protective seal that prevents oxidation and color loss while freezing.
- 7
Freeze and transfer
Place the filled trays on a level area in the freezer and freeze until solid, at least 3–4 hours or overnight for best results. Once frozen solid, pop the pesto cubes out of the tray and transfer them to a labeled freezer-safe bag or airtight container. Remove as much air as possible. Seal and label with date.
- 8
Storage and thawing
Store the pesto in the freezer for up to 6 months for best quality. To use, remove desired number of cubes and thaw in the refrigerator for 1–2 hours or stir directly into hot pasta, soup, or sauce — the heat will melt the pesto cubes quickly. If brightness is diminished after freezing, stir in a little fresh lemon juice and/or a drizzle of extra-virgin olive oil before serving.