Pesto is a wonderfully versatile way to celebrate seasonal ingredients. Freezing pesto can bring summer back to your table even when it’s cold and snowy outside.
Ingredients and Equipment:
- One batch cilantro stem pesto, or your favorite pesto
- An ice cube tray (preferably with a lid), freshly washed and dried
- A spoon
- Spoon the pesto into the cells of the ice cube tray; do not overfill.
- Cover the ice cube tray and put it in your freezer for 2-4 hours.
- Once the “pesto cubes” are fully frozen, remove the ice cube tray from the freezer and gently extract the cubes.
- Place the frozen pesto cubes into an airtight, freezer safe container, and put them back in the freezer until you need them.
- When reconstituting the pesto, use one cube per serving. Pesto cubes can be added directly to cream sauces or warm oil; stir continually to evenly distribute the pesto as it thaws.
- If you use a silicone ice cube tray, be sure that it is safe to use with olive, nut, and cooking oils.
- If your ice cube tray is silicone, gently slide the frozen pesto cubes out of the tray one by one.
- If your ice cube tray is plastic, run a bit of warm water over the back of the tray (keep the lid on while you do this just in case gravity intervenes) before extracting the cubes.