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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cubes 43g Recipe makes 18 cubes) |
||
| Calories 161 | ||
| Calories from Fat 143 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 119mg | 4% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 1.8g | 0% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.2g | ||
| Protein 3.9g | 7% | |
frozen pesto
By: glitter
Jan 16, 2004
Multi-use for many dishes, dips and sauces.
18 cubes
Ingredients
- 4 cups basil leaves, washed,dry and loosely packed
- 1 cup extra virgin olive oil (approx.)
- 4 tablespoons pine nuts or walnuts or almonds (or a combination of 2 or 3)
- 6 cloves garlic, chopped
- salt & freshly ground black pepper
- 1/2 cup romano cheese, grated
- 1/2 cup parmesan cheese, grated
Directions
1
Put everything, except your cheeses into a processor.2
Blend the ingredients until smooth, you may need to stop once to scape.3
Pour the mixture into a small bowl and add your cheeses.4
Blend well.5
Take ice cube trays and fill each section with pesto.6
Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.7
If you grow basil, this is a God-send as what to do with all that basil.8
It lasts all winter.9
Its' wonderful for sauces, dips, soups, you name it.
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Browse similar recipes by category
- Course > Condiments, etc. > Sauces
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Savory
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Vicki in AZ
On May 31, 2009
Yes, it is a Godsend for all that basil thriving in the garden. Nice and garlicy and fresh tasting.
From: Chef1MOM
On Jul 20, 2007
I just made my first ever batch of frozen pesto. i used walnuts as that is what I had. u have yet to eat it, but I did take it out of the freezer to look at it. Mine also seemed a bit runny, but from another review, I suppose I am good. i cannot wait to make pesto and linguini. 2nd batch will be made tomorrow as my basil is going crazy! love it.
From: JillAZ
On Sep 15, 2005
This pesto is really good. I wasn't sure when I first made it, it seemed a little runny and the flavors hadn't melded together. But, after freezing, the flavors really came together and it tasted wonderful. It thickens up quite a bit in the freezer and was delicious as a dip mixed with sour cream. Also delicious on a turkey sandwich. I froze it in 1/2 cup containers and just thawed in the fridge. Yummy! Thanks for sharing the recipe.
From: karen in tbay
On Sep 13, 2006
Had to do a quick harvest of frost hit basil and I ran out of pine nuts and so used almonds. I used fresh parm cheese and the store bought grated romano. Nice and garlicky
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