The other day I had some left over fresh Pesto. I either had to let it go bad in the fridge (bad girl!) or freeze it. Instead of freezing it in one clump, I froze it in 1 tbsp. balls. I was not the first to think of this idea. I’m sure it was Martha or Real Simple, or maybe Heloise or Good Housekeeping. Whoever thought of it first was genius. And frugal. A good steward indeed.
Take a 1 tablespoon scoop and dip out the leftover pesto onto wax paper in a freezer-safe dish.
Stick in the freezer uncovered until frozen solid (an hour, two hours, something like that)
Once frozen, pull out and double bag in a ziploc. Now it’s ready for the next time your recipe calls for pesto.
And there you have it. Presto Pesto!
(c) 2016 Leighann Marquiss
Comments (6)
We freeze our pesto too, although we use ice cube trays…then just pop them out and place in a ziploc. I love pesto!
That is genius! I was going to suggest the ice cube trays too, that’s what I do with leftover heavy cream, which I rarely use but have to buy the 8 oz container for a few Tbsp 🙂
That’s an excellent idea!
Now, I do alot of cooking and use alot of seasonings and things but I must say I’ve never heard of Pesto. What exactly is it? If you don’t mind.
Paula
our7isheaven.blogspot.com
That’s a great idea! A few months back, all our basil came in at the same time, and it was overwhelming.
Your pesto looks divine! Do you mind posting your recipe? Yummy!
We use ice cube trays too.
But my mother-in-law uses those little sauce containers that you get when you take the rest of your meal in a box at a restaurant. Also an interesting idea because it is sealed in its own little container and lid, without having to dirty a whole ice cube tray, use a larger bag or tupperware, etc.
Pesto tip – if you mix in some parsley, it will stay greener! Also, arugula is absolutely divine.
Thanks for the tip on the cream, Sarah. Never would have thought of that. Brilliant!!!