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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%
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By: -Sylvie-

frozen pesto

Recipe #81307 | 10 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: glitter
Jan 16, 2004

Multi-use for many dishes, dips and sauces.

18 cubes (change servings and units)

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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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.

0 people found this review helpful

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From: Chef1MOM~Connie

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.

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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.

2 people found this review helpful

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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

1 person found this review helpful

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