What I Ate This Week

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

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.

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35 Comments

  • Reply
    Anele @ Success Along the Weigh
    September 28, 2012 at 8:50 am

    Girl I’ve been making my pumpkin pies that way for like 10 years and I can’t eat ’em any other way. Is it not the most delicious thing evah!?

    Great idea on the mini cupcake pesto dealio!

    • Reply
      Kiersten
      September 28, 2012 at 1:48 pm

      It is! I’m so excited for pumpkin pie season. ๐Ÿ™‚

  • Reply
    Nicole @ Healthy Way to Cook
    September 28, 2012 at 10:26 am

    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.

    • Reply
      Kiersten
      September 28, 2012 at 1:40 pm

      Yeah, I had to buy an ice cube tray for a recipe this summer–I never use them either! ๐Ÿ™‚

  • Reply
    dixya
    September 28, 2012 at 11:15 am

    what a great idea to use muffin tins instead of tiny ice trays..although its little late for fresh basil from garden, certainly going to try it ๐Ÿ™‚

  • Reply
    Liz @ A Nut in a Nutshell
    September 28, 2012 at 11:56 am

    YUM! Love your frozen pesto idea. You’re too smart, just too smart! I’m gonna try your pie this year!

  • Reply
    Christa
    September 28, 2012 at 12:27 pm

    That pumpkin ginger snap pie looks delicious!

  • Reply
    [email protected]'s Recipes
    September 28, 2012 at 1:03 pm

    Why didn’t I think of freezing pesto! Brilliant!

  • Reply
    April Decheine
    September 28, 2012 at 1:25 pm

    Never thought of making frozen pesto, I have so many herbs to use up!

    • Reply
      Kiersten
      September 28, 2012 at 1:34 pm

      I have a ton of herbs too, especially lemongrass. So much lemongrass! I think I’m going to try freezing it in ice…

  • Reply
    Michelle @ Find Your Balance
    September 28, 2012 at 3:39 pm

    Adorable croutons!

  • Reply
    Courtney Rae Jones
    September 28, 2012 at 3:45 pm

    Awe, I’m so glad you tried the apple lentil squash stew! ๐Ÿ™‚ So yummy hey!? One of the most delicious things I’ve had in a long time. So glad you enjoyed it. Happy weekend! xo

    • Reply
      Kiersten
      September 29, 2012 at 8:19 pm

      It was so, so good! I think I might make another batch (maybe double it!) to freeze for lunches. I liked it because it was filling, but still pretty low in calories.

  • Reply
    Jennifer h
    September 28, 2012 at 4:11 pm

    Love tomato soup!! Looks great.

  • Reply
    Kathy
    September 28, 2012 at 8:24 pm

    What a fantastic idea to freeze the pesto!

  • Reply
    BusyWorkingMama
    September 29, 2012 at 8:33 am

    The tomato basil soup looks delicious!

  • Reply
    ea-the spicy rd
    September 29, 2012 at 10:37 am

    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!

    • Reply
      Kiersten
      September 29, 2012 at 8:15 pm

      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. ๐Ÿ™‚ Some of the store-bought ones are so heavy on the oil!

  • Reply
    [email protected]
    September 29, 2012 at 11:39 am

    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)

    • Reply
      Kiersten
      September 29, 2012 at 8:09 pm

      I used to do that too and then I’d scoop it out with a spoon to use it. But after a while, it would get a lot of ice forming at the top…

  • Reply
    Natalie
    September 29, 2012 at 12:23 pm

    I bookmarked that stew too and am dying to make it – looks so comforting and perfect for the cooler weather! And I am so looking forward to pumpkin pie!

    • Reply
      Kiersten
      September 29, 2012 at 7:57 pm

      It is really good, especially with the curry powder! ๐Ÿ˜€

  • Reply
    Rachel
    September 30, 2012 at 12:21 am

    Grilled cheese croutons? Brilliant.

    Seriously, I am coming to live with you. I doubt I would even miss meat.

    • Reply
      Kiersten
      October 1, 2012 at 2:53 pm

      Woo hoo! That’s the whole point of my blog. You’re supposed to forget the no meat part. ๐Ÿ™‚

  • Reply
    Shell Fruscione
    September 30, 2012 at 3:26 am

    I totally made pasta with sauteed veggies this week too! I used different veggies but still I’m counting it! ๐Ÿ™‚

    • Reply
      Kiersten
      October 1, 2012 at 2:53 pm

      That is one of my favorite easy meals! I count calories and one serving of pasta is pitiful–adding veggies helps me feel more full!

  • Reply
    Kelly @ Texas Type A Mom
    September 30, 2012 at 2:50 pm

    You’re a girl after my own heart – there are few things better than pie for breakfast!

    • Reply
      Kiersten
      October 1, 2012 at 2:52 pm

      I have on my list of recipes to work on some kind of pumpkin breakfast pie. We’ll see if I can get it to work out. ๐Ÿ™‚

  • Reply
    Shop with Me Mama
    September 30, 2012 at 6:22 pm

    Oh yum! I especially am liking the lentel curried squash stew.. sounds so good right now!

  • Reply
    Maggie
    September 30, 2012 at 8:11 pm

    Frozen pesto? What a cool idea! How long can you keep it in the freezer?

    • Reply
      Kiersten
      October 1, 2012 at 2:50 pm

      I keep mine about 6 months.

  • Reply
    Shirley
    October 7, 2012 at 11:48 pm

    I’m not a huge tomato soup fan either, but I want a bowl of that. Everything looks so warm and autumn-y!

  • Reply
    Kiran @ KiranTarun.com
    October 8, 2012 at 1:11 am

    A very neat idea of freezing using muffin tins. Must try ๐Ÿ™‚

  • Reply
    Sandra
    April 6, 2013 at 11:52 am

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

    • Reply
      Kiersten
      April 7, 2013 at 8:14 pm

      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. ๐Ÿ™‚

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