Pesto Cubes

My basil is ready to harvest and I love to make pesto to freeze and use throughout the rest of the year. One of the handiest ways to store frozen pesto is in cubes. I like to use a nice flexible ice cube tray.

There’s enough oil in the pesto itself so there’s no need to oil the tray. Make the pesto as usual and spoon into a clean dry tray. Freeze for a few hours then dump frozen cubes into a freezer bag. Perfect for quick additions to soups, stews and simple spreads.

 

Here’s a simple Pesto recipe:

 

1 cup fresh basil leaves, packed

1-2 cloves garlic

3 Tablespoons pine nuts (optional)

¾ cup Parmesan cheese

½ cup extra virgin olive oil

1/8 teaspoon salt

Place basil, garlic, pine nuts, salt and cheese in a food processor. Drizzle olive oil and pulse until mixture forms a thick puree.

Use immediately or freeze.