What I Ate This Week | The Annual Making of (Frozen) Pesto

By Kiersten | Last Updated: February 28, 2014

Frozen Pesto Cubes

As I mentioned a few days ago, I pulled out all of the basil from the garden this weekend for pesto. This is how I know that summer is really over–when it’s pesto time. I freeze it in little individual portions; I know a lot of people freeze their pesto in ice cube trays, but I like using mini muffin tins. Each little cup holds an ounce of pesto, which is perfect for 1-2 people.

Frozen Pesto CubesFrozen Pesto // I updated last year’s post with the photos from this year because the tiny little iPhone picture I had in that post just wasn’t cutting it. But anyway–frozen pesto! I think we’ll definitely have enough to last until spring this year.

Whole-Wheat Rotini with Pesto & Sauteed VeggiesWhole-Wheat Rotini with Pesto & Sauteed Veggies // And then I used the pesto! I sauteed zucchini, mushrooms, and an onion in a little bit of olive oil to serve on the side–you can do that while the pasta is boiling and you have dinner in about 15 minutes, including prep time.

Pumpkin Gingersnap PiePumpkin Gingersnap Pie // The first pumpkin pie of the season is always a little bit exciting, isn’t it? I use this recipe for my pumpkin pies because it’s lighter than the traditional version. Like “I can have this for breakfast and not feel guilty” light.

Tomato Soup with Grilled Cheese CroutonsRoasted Tomato-Basil Soup with Grilled Cheese Croutons // I’m actually not much of a fan of tomato soup, but grilled cheese croutons are a game-changer. Can I start putting them on salads too? Because then I might start liking salads.

Autumn Squash Lentil StewCurried Autumn Squash Lentil Stew // The plan was to eat half of this last night and have the other half for dinner tonight. It took every ounce of willpower I had not to eat the whole thing yesterday. So good! I used buttercup squash in this since I had it on hand and brown lentils instead of red.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Freezing pesto in mini muffin tins is such a good idea! My fridge has an ice maker so I haven’t owned an ice cube tray in years anyway. I’ll definitely do that next time I freeze pesto.

I saw something similar to that Tomato-Basil Soup with Grilled Cheese Croutons in FN Magazine…it looked good there, but yours makes me want to dig into a bowl RIGHT NOW.

Everything you ate this week looks amazing! Pinned the tomato soup & grilled cheese croutons (genius} and the curried lentil squash stew-yum! Love your frozen pesto…I really should do this sometime-just made a batch the other night which is so simple, but, even simpler would be to pull it straight from the freezer! Have a wonderful weekend!

Having it waiting in the freezer is such a little luxury for me–it’s so easy to throw together a meal when you have homemade pesto on hand. 🙂 Some of the store-bought ones are so heavy on the oil!

When I looked at the frozen pesto I first thought it was some kind of candy)
Anyway, it’s a great idea to freeze them in portion. I usually freeze everything together and then have to struggle with cutting a little chunk off it for my cooking)

Love the muffin tin idea for freezing pesto (something I do every year, too). Another thought is ice cube trays?!?!

Yup, I’ve used those too! Although I like the muffin tins better because it’s the perfect amount of pesto for my husband and me to have with pasta. 🙂

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