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Freezing Pesto with Cheese

angelsmom Jul 17, 2012 07:30 AM

I have read pro and con about adding cheese to pesto being frozen. I am going to freeze it in small portions and it would be easier to add the cheese now I think, but would like your opinions please.

  1. g
    gcolson Oct 12, 2013 07:33 PM

    The drier the cheese, the better the freeze.

    1 Reply
    1. re: gcolson
      Delucacheesemonger Oct 13, 2013 12:17 AM

      Thanks for quoting my above post.

    2. m
      megjp Jul 23, 2012 05:39 AM

      Freeze it! And enjoy it at your leisure.

      1. Bacardi1 Jul 21, 2012 04:27 PM

        While there's nothing stopping you from adding cheese to pesto you plan on freezing, do keep in mind that the quality WILL suffer. And more than likely the cheese will come out grainy. If this doesn't bother you, then by all means freeze away.

        I prefer to just freeze the basic pesto minus the cheese & add it before use. But again - this is personal preference. It makes the thawed frozen pesto taste fresher, and the texture isn't grainy.

        2 Replies
        1. re: Bacardi1
          roxlet Jul 22, 2012 05:51 AM

          I've been freezing pesto for years, and mine has never been "grainy" upon defrosting. I make a super silky pesto in the VitaMix, and never have had any textural issues.

          1. re: roxlet
            angelsmom Jul 22, 2012 05:08 PM

            Thanks again to all.

        2. Davwud Jul 19, 2012 04:40 AM

          Make it.
          Freeze it.

          Don't worry, it'll be fine.


          1 Reply
          1. re: Davwud
            angelsmom Jul 21, 2012 07:50 AM

            My thanks to all of you!

          2. tiffeecanoe Jul 18, 2012 07:28 PM

            Yup, another that has added cheese before freezing!

            1. n
              Nyleve Jul 18, 2012 07:21 PM

              I always put the cheese in before freezing. I use good aged parmesan and it turns out just fine. I can't imagine why I wouldn't do it that way. When I want to use some pesto, there is no freaking way I'm going to start grating parmesan to mix into the thawed stuff. Ridiculous the admonitions against.

              4 Replies
              1. re: Nyleve
                magiesmom Jul 19, 2012 04:36 AM

                I like the fresher taste of adding the cheese when thawed. The grating takes exactly the same time whenever it is done.

                1. re: magiesmom
                  Nyleve Jul 19, 2012 06:13 AM

                  Whatever works for you. I prefer to have a finished product in the freezer so that it's ready to use when I need it. My version of fast food.

                  1. re: Nyleve
                    magiesmom Jul 19, 2012 06:30 AM

                    yes, I see. more than one way to do things, always.

                2. re: Nyleve
                  roxlet Jul 21, 2012 08:48 AM

                  I do it that way too, Nyleve. In addition to using it for pasta, my son loves pesto as a spread on bread for a sandwich, so I like to freeze the finished product.

                3. e
                  Erika L Jul 18, 2012 11:11 AM

                  I always freeze basil, nuts, and olive oil alone, then "freshen" with cheese and garlic at the defrost and use end.

                  1. Delucacheesemonger Jul 17, 2012 09:15 AM

                    The drier a cheese is, eg: parmigiano reggiano, the better it freezes.

                    1. biondanonima Jul 17, 2012 08:47 AM

                      I freeze my pesto with the parmesan in it all the time and it never seems to suffer when thawed.

                      2 Replies
                      1. re: biondanonima
                        stormshadow Jul 22, 2012 07:28 AM


                        1. re: stormshadow
                          Xine Oct 13, 2013 10:56 AM


                      2. JungMann Jul 17, 2012 08:14 AM

                        I have nearly a quart's worth of pesto with parmesan frozen into cubes that defrost beautifully.

                        1. todao Jul 17, 2012 08:07 AM

                          Whether or not you should freeze cheese depends largely on the type of cheese involved. Cheeses like Mozzarella, Cheddar, Swiss, Parmesan freeze fairly well while Ricotta and cottage or cream cheeses do not.

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