This article was co-authored by Jerran Boyer and by wikiHow staff writer, Janice Tieperman. Chef Jerran Boyer is a Nutrition-Focused Professional Chef and the CEO of Health Nut Chefs. Chef Jerran has over 20 years of experience as a private chef. She and her team specialize in providing healthy, fresh-prepared meals designed with each client’s taste and dietary needs in mind. She and her team offer both personal, part-time chef services and private, full-time chef services in New York, New Jersey, and the Los Angeles area. Chef Jerran received her BS in Business Administration from the University of South Florida, a degree in Culinary Arts from Florida Culinary Institute, and a Plant-Based Nutrition Certificate through Cornell University.
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You’ve got a huge batch of basil pesto on your hands—a little too much, in fact! How are you supposed to save all of your delicious leftover sauce without letting any of it go to waste? We’ve got you covered. Read on to learn how you can freeze, thaw, and enjoy your homemade pesto for months to come without any freezer burn or discoloration.
Things You Should Know
- Freeze pesto in an ice cube tray, a freezer safe container, or a plastic bag. You can also freeze it flat on a baking tray.
- Keep the pesto green by covering it in olive oil before freezing.
- Defrost it at room temperature when you are ready.
- Frozen pesto will last for 6 months in the freezer.
Steps
What is the best way to freeze pesto?
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1Freeze the pesto overnight in an ice cube tray. Scoop about 2 US tbsp (30 mL) of pesto into each ice cube well. Then, tuck a piece of plastic wrap over top and stick the wrapped tray in the freezer for the night.[1]
- Ice cube trays make it easy to portion out your pesto so you can grab and defrost the exact amount that you need for a future recipe.
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2Store the frozen pesto cubes in a freezer bag. Pull the tray out of the freezer and pop each cube into a freezer-safe plastic bag. Then, label the bag with the day’s date and stick it in the freezer.[2]
- Another option is to store the cubes in an airtight container.
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3Defrost the pesto cubes at room temperature when you’re ready to use them. Scoop out as many pesto cubes as you need and set them in a bowl on your table or countertop. In about 20 minutes, the pesto will be thawed out and ready to use.[3]
- If you’re in a rush, stick the pesto cubes in the microwave for 30 seconds. Keep heating the cubes in 30-second increments until the pesto is thawed and warm.
- Stir through your pesto with a fork to make sure it’s an even consistency.
Community Q&A
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QuestionCan I keep frozen pesto for a year?Otterly BadgerificTop AnswererFrozen pesto is best consumed within 3 to 6 months of making and freezing it. Beyond 6 months, the pesto quality is likely to deteriorate in both flavor and texture, so it is not recommended to keep it for a year.
References
- ↑ https://www.pbs.org/food/recipes/basil-pesto/
- ↑ https://www.pbs.org/food/recipes/basil-pesto/
- ↑ https://www.pbs.org/food/recipes/basil-pesto/
- ↑ https://nchfp.uga.edu/how/freeze/pesto.html
- ↑ https://hgic.clemson.edu/factsheet/basil/
- ↑ https://www.thekitchn.com/5-things-you-should-always-store-in-your-freezer-246373
- ↑ https://www.pbs.org/food/recipes/basil-pesto/
- ↑ https://www.goodhousekeeping.com/uk/house-and-home/household-advice/a676340/foods-you-can-freeze-and-for-how-long/
- ↑ https://www.pbs.org/food/recipes/basil-pesto/
- ↑ https://www.thekitchn.com/good-question-w-4-12832
- ↑ https://www.canr.msu.edu/news/savoring_summer_with_pesto_now_and_later
- ↑ https://www.thekitchn.com/good-question-w-4-12832
- ↑ https://www.pbs.org/food/recipes/basil-pesto/
- ↑ https://nchfp.uga.edu/how/freeze/cheese.html
- ↑ https://www.dartmouth.edu/~patl/freezer_pesto.shtml
- ↑ https://nchfp.uga.edu/how/freeze/pesto.html