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    Oh My Veggies Β» Cooking Tips & Hints

    How to Make Frozen Pesto Cubes Using Muffin Tins

    Published: Aug 2, 2019 Β· by Nicole Β· Updated: Jan 10, 2022 Β· This post may contain affiliate links.

    Frozen Pesto Cubes

    While most how-to's for frozen pesto cubes use ice cube trays, I've found that muffin tins work much better because the size is just right.

    Why Freeze Pesto

    Making pesto with the remainder of the summer's basil has become a tradition in our household. I love pesto because of its versatilityβ€”not only is it great with pasta, but it makes a tasty topping for pizza and can even be used as a sandwich spread. Freezing pesto is the perfect way to enjoy a little bit of summer for at least a few months into fall and it's a good timesaver when you need a quick dinner.

    My basil was determined to start flowering, no matter how many times I clipped the buds off of it, so I decided last weekend it was time to make our annual ginormous batch of pesto. In the past, I've frozen it in bags, Tupperware, and ice cube trays. The ice cube trays worked well, but they didn't really match the serving size we'd typically use. This year I did something different and used mini muffin tins. I've used regular sized muffin tins for freezing sauces and broth and the mini muffin tins hold just the right amount of pesto for one or two people (depending on what you're using it for, of course!).

    Pesto in Muffin Tin

    How to Freeze Pesto

    Start by putting your pesto into the mini muffin tins. Because the pesto has olive oil in it, there's no need to grease the them. Just freeze overnight, until the pesto is completely solid.

    Pop Out Pesto Cubes with Butterknife

    Pop the cubes out of the muffin tins with a butterknife.

    Pesto Cubes in Freezer Bag

    Store in a freezer bag for up to six months.

    Frozen Pesto Cubes in Mini Muffin Tins


    Stir frozen pesto cubes into hot pasta or toss with roasted potatoes; allow to thaw or heat in a microwave if you want to use them on a pizza or sandwich. Another way I love to use these cubes is in minestrone soupβ€”just toss one in before serving. Not only does it give the soup a fresh, vibrant flavor, but it cools it down too so you can eat a little sooner.

    Want some more ideas? Here's a few!

    Roasted Pesto Potato Hash
    Mini Vegetable Lasagnas
    Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus
    Pesto-Roasted Veggie Sandwiches

    « Vegan Summer Pasta Salad
    Healthy Chocolate Fudge Popsicles »

    Cooking Tips & Hints, Vegetarian & Vegan Pasta Recipes basil, pesto

    Reader Interactions

    Comments

    1. ElfRenee says

      August 25, 2011 at 12:36 am

      Cool idea!

      Reply
    2. Rivki Locker (Ordinary Blogger) says

      August 25, 2011 at 2:27 am

      What a great idea. I make loads of pesto in the summer and miss it dearly all winter. I am definitely trying this. Do you freeze it with the cheese and all, or stir that in after defrosting? If you have a moment to email me, I'd so appreciate it: rivkilocker at gmail dot com.

      Reply
    3. Texas Type A Mom says

      August 25, 2011 at 3:16 am

      This is such a great idea and never would have occurred to me. My husband likes pesto way more than I do. I can handle pesto only ever other month or so but love basil in omelets and pasta and other dishes.

      Reply
    4. Gem says

      August 25, 2011 at 6:32 am

      I LOVE pesto. I tried to make it once but it was a FAIL...hopefully the next time it'll be a success so I can freeze batches =)

      Reply
    5. BEadECLECTIC says

      August 25, 2011 at 1:19 pm

      Totally stealing this idea. I was debating ways to freeze it, but this looks perfect!

      Reply
    6. Robyn says

      August 27, 2011 at 11:12 pm

      You are so smart ! I would not have thought of this one at all ! I guess this is why I love you ! LOL

      Reply
      • admin says

        August 28, 2011 at 11:56 am

        Aw, thanks. πŸ˜€

        Reply
    7. kristen says

      August 28, 2011 at 9:53 pm

      I'm going to freeze my pesto this way from now on!

      Reply
      • The Type A Housewife says

        August 29, 2011 at 12:09 am

        It's so much easier than freezing it in a big container! I used to do that & it would always get frost burn.

        Reply
    8. Stephanie @ henry happened says

      August 29, 2011 at 4:14 pm

      I'm doing this today! I need a favorite recipe tho πŸ™‚

      Reply
      • The Type A Housewife says

        August 29, 2011 at 10:59 pm

        I use this one:

        http://simplyrecipes.com/recipes/fresh_basil_pesto/

        Very basil-y. πŸ™‚

        Reply
      • Kymmie says

        March 08, 2016 at 12:13 pm

        This is the best pesto recipe I've ever made/tasted.

        6 tablespoons extra virgin olive oil
        1 cup basil leaves
        3 large garlic cloves, roughly chopped
        1/4 teaspoon red pepper flakes
        1/2 teaspoon salt
        1/4 cup grated Parmigiano-Reggiano
        1/4 cup walnuts
        In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended.

        Reply
    9. Stephanie @ henry happened says

      August 29, 2011 at 4:15 pm

      P.S. Looks like your move to WP went well! Congrats!!

      Reply
      • The Type A Housewife says

        August 29, 2011 at 10:56 pm

        Thank you! I thought better of my plan to do it myself and I hired Blogelina to do it. πŸ™‚ Because if I hadn't, I just know I would be spending the rest of the week on it...

        Reply
    10. Connie moore says

      January 29, 2013 at 7:29 pm

      How do you make Pesto?

      Reply
      • Kiersten says

        January 30, 2013 at 1:23 pm

        Here's the recipe I use: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/

        Reply
    11. Katie @ Produce on Parade says

      August 19, 2014 at 2:06 pm

      Awesome! I normally just freeze it in little ziplocks, but I like this better! What a great idea!

      Reply
      • Kiersten Frase says

        August 27, 2014 at 5:50 pm

        It makes it so much easier!

        Reply
    12. Ebra says

      September 16, 2014 at 11:29 pm

      We call them pesto-pucks in our house because we use regular sized muffin tins, and they come out looking like green hockey pucks.

      Reply
      • Kiersten Frase says

        September 18, 2014 at 1:38 pm

        Usually "puck" doesn't have the best connotation when it comes to food (makes me think of stale biscuits!), but in this case, it works. πŸ™‚

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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