Freezing pesto

[Gratin]

Is it possible? And do you have any special pesto recipes? Thanks!

[shelbyeileen]

Instead of basil and pine nuts, I substitute spinach and walnuts.

[elayne5]

I sub arugula, has a nice taste. And, IMO the ice cube tray is the way to go.

[Agent Orange]

Hey, how does everyone get the massive amounts of basil needed to make a large batch? The only fresh basil I tend to see are the $2 bags at the grocery store with just a couple ounces of herb inside. I've also never seen it sold any more economically at farmer's markets either (those are few and far between in this part of Florida.)

I know most of you will say that you grow it, but that's not an option for me right now. Any other suggestions?

[LNG212]

I don't know about FL, but here in nyc my regular store has large bunches (ranging from 99c in the season to around 2.00 off-season) and all the greenmarkets have huge amounts of it, at generally cheaper prices (and it's way better too). several places sell the bunches with roots still on -- so you can put them in a vase of water and it lasts forever.

i would think in such a sunny place like FL that the basil would grow like crazy. but obviously i'm a city gal, so clearly i have no idea about stuff like growing food. :)

[Agent Orange]

Yeah, I think basil would do well here and probably grow year round, but I'm in school, with an apartment with no room for growing plants. Most farmer's markets in my neck of the woods are not that impressive, and not easy to come by either: we don't have one on every other block like you do in NY : )

I suppose I could scope out other markets, but I can't be driving 50 miles for a couple of bucks worth of basil. If I find it sold in bulk somewhere, I'll alert my fellow Florida hounds!

[LNG212]

Basil actually grows well in window pots. Maybe you could try that. I'm in an apartment too (as is everyone I know) and several people I know grow basil in window boxes. If you get enough sun at your windows, that might work. And being indoors, it might keep going all year. Oh, and everyone I know begins with starter plants (no one has had any luck trying to do it from seeds).

[ricepad]

I hit local farmers markets for basil. BIG bunches for a buck or two, tops.

[mellybean]

I froze mine in ziplocks-- about a cup per bag with the air squeezed out and the pesto pressed flat. Then when I need some I break off a piece instead of defrosting the whole thing.

[squash head]

So, I see some of you leave out nuts or cheese when freezing pesto. Does anyone freeze just the basil and olive oil? Just thinking...the basil is the seasonal and everything else is available year round. I just might try it with my latest batch of basil, but wonder if anyone else has tried this before.

[Bat Guano]

Yup, that's what I do. Works well; as I said above, when you thaw it out and add the cheese, garlic, and nuts it makes for a fresher-tasting pesto, IMO.

[Gratin]

Thank you for all the great ideas!

[scuzzo]

If freezing, it's best to leave out the nuts, and then add them after thawing. They don't freeze the best. I've done the ice cube tray, and that works, also ziplocs, squish 'em flat so they thaw quick!

[Bat Guano]

If I have lots and lots of basil (not this year, alas...) I process with just olive oil, freeze, and when I thaw it out I add the other pesto ingredients. Tastes a little more freshly-made, and takes up less space in the freezer.

[charlesbois]

My sister puts it in ice cube trays. One cube is pretty perfect for 1-2 servings of pasta.

[LNG212]

I put it in ice cube trays too. Then once it's frozen through, I pop them all out and put them in a freezer bag (thus freeing my ice cube trays). A few cubes are, as charlesbois says, good for 1-2 servings of pasta. In addition, 1 cube in a bowl of hot soup is absolutely divine -- the pesto cube melts slowly from the heat of the soup and swirls through it.

[rockycat]

Absolutely use ice cube trays. It's so easy. I leave the Parmesan out, though, when I'm planning to freeze and grate in some fresh cheese when the pesto cube has defrosted. A spoon or two of pasta water to mix and it's summer in January.

[valerie]

Another vote for putting it in ziplocs and then into the freezer. Google Marcella Hazan's pesto recipe for exact proportions....it's great.

[Megiac]

Ditto Marcella Hazan's recipe. I'd freeze it before adding parmesan and butter, and just add those once you've defrosted it.

[ricepad]

I freeze pesto in those little semi-disposable lidded bowls made by Glad and..somebody else...using the smallest size available (probably half a cup or so). It holds just about the right amount for a meal for my family.

My family, btw, pretty much demands the basic recipe (inc pine nuts). I once tried pecans instead of pine nuts, and THEY went nuts on me. This from a family that normally doesn't have a problem with my experiments. Go figure.

[MrTaz]

I do it every year. Ziploc bags are a great idea--I'll try that this year. I like to leave out the cheese when freezing pesto, adding it later when I thaw and serve the pesto. Easy to do and makes it fresher-tasting.

[PamelaD]

I freeze mine in small portions in ziplock bags so I can sqeeze all the air out. Then the small bags are put into a larger bag...

My recipe is a standard one: basil, garlic, parmesan, OO, salt, (I am not a big fan of pine nuts), sometimes I will toss in some parsley, too.

[charlesbois]

Not only is it possible, it's practically mandatory if you make a largish batch. It keeps beautifully too. As far as recipes, try a simple basil, parmesan, olive oil, pine nut, salt and pepper combo.