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    You are in: Home / Recipes / Freeze It: Basil Pesto Recipe
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    Freeze It: Basil Pesto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    LMillerRN's Note:

    This simple Italian sauce brings summery flavor to all sorts of dishes, including pizza and pasta. When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. Pesto is traditionally made with cheese, but we find it's just as good without (and it freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed. Other uses for pesto: • spread on a roasted-vegetable sandwich • stir into vegetable soup • thin with water and vinegar for a salad dressing • mix with mayonnaise to make a dip for vegetables • stir into mashed potatoe

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
    2. 2
      Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
    3. 3
      In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.

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    Ratings & Reviews:

    • on December 06, 2008

      55

      09/27/07: Made this yesterday and have not yet tasted it, but the basil stayed green after getting frozen! I'm certain that this will taste fine. I'm also delighted to have found a recipe to help me preserve the pesto over the coming winter. Thank you! Update: this kept very well in the freezer and was full of flavor for over six months. Thank you again!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Freeze It: Basil Pesto

    Serving Size: 1 (624 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1222.4
     
    Calories from Fat 1144
    93%
    Total Fat 127.1 g
    195%
    Saturated Fat 15.5 g
    77%
    Cholesterol 0.0 mg
    0%
    Sodium 11.3 mg
    0%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 12.1 g
    48%
    Sugars 2.3 g
    9%
    Protein 15.3 g
    30%

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