My husband likes putting pesto on his breakfast eggs, baking them into his bread instead of using garlic, and putting it on his pasta. He basically likes adding pesto to most of his meals. I make the pesto myself, and I make a lot of them at once because I do not have that much free time. I would like to know a way for me to store it longer. I know that freezing it is a good way, but should I add the cheese on the pesto first before freezing or should I add them after?
There are so much recipes that you can do with pesto, and it is very delicious and easy to make.
Frozen pesto may not be as good as the freshly made ones, but it is definitely better than those store-bought jars of pesto. Like you said, freezing pesto is a good way of storing it for long-term. If you wish to add some cheese to your pesto, be sure to put them once it has defrosted, not
Can You Freeze Pesto?
Freezing pesto is really simple, it is just like making some ice cubes. It is highly recommended to freeze pesto without the cheese. Doing so would help it last longer in the freezer since some cheeses do not freeze very well.
Homemade pesto can last for 5 days to a week in the fridge, and it can be kept for 3 to 4 months in the freezer.
You can tell if your pesto has gone bad if it turns brown. Once the olive oil or the basil changes into a brownish color, it is advisable to throw them away.
It is suggested to drizzle some olive oil on the pesto before freezing them to prevent them from getting dark and to keep the basil fresh a bit longer.
Most people use ice cube trays when freezing pesto, but other people suggest using a small baking sheet topped with wax paper for freezing. This method is more convenient if a whole cube is too much for you. All you have to do is break enough amount from the frozen pesto sheet.
You can thaw pesto in the fridge overnight. After thawing, mix the pesto and then add your choice of cheese.
How to Freeze Pesto?
The most common way to freeze pesto is by using cube trays. Here’s how you do it:
- Grab a spoon and use it to scoop some pesto. Fill the cube compartments with the pesto.
- Add some olive oil on top of each pesto mixture in the compartments to keep them from turning brown.
- Get some plastic wrap and cover the tray with it. Be sure to try and tap each compartment gently with the plastic wrap to keep out as much air as possible.
- Put the tray in the freezer overnight or until they freeze completely.
- Once they have frozen, take them out of the tray and transfer them into air tight freezer bags. Seal well.
- Don’t forget to label the bags with the date you made the pesto, then toss them back into the freezer.
- You could also freeze the pesto in jars or trays, just do the same process indicated above. Note that for jars, you do not have to transfer them in freezer bags.
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