When life gives you massive amounts of basil, make frozen pesto cubes.

By Kiersten | Last Updated: March 25, 2014

Pesto in Muffin Tin

Frozen Pesto Cubes
Making pesto with the remainder of the summer’s basil has become a tradition in our household. I love pesto because of its versatility–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 TinStart 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 ButterknifePop the cubes out of the muffin tins with a butterknife.

Pesto Cubes in Freezer BagStore 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 soup–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

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

Read more from Kiersten

Like what you see? Share it!

Comments

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.

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.

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 =)

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.

Leave a Reply

Your email address will not be published. Required fields are marked *