Best 5 Fresh Basil Pesto Freezer Directions Recipes
Basil pesto is a versatile sauce that is perfect for adding flavor to pasta, pizza, and other dishes. It can even be used as a marinade or dip. Fresh basil pesto is made with fresh basil leaves, olive oil, garlic, pine nuts, and Parmesan cheese. While fresh basil pesto is delicious, it can be time-consuming to make. If you want to enjoy the flavor of fresh basil pesto without the hassle, you can freeze it. Freezing basil pesto is a great way to preserve the flavor and nutrients of fresh basil. It is also a convenient way to have pesto on hand whenever you need it.
Check out the recipes below so you can choose the best recipe for yourself!
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
BASIL PESTO
Provided by Joy in Every Season
Number Of Ingredients 7
Steps:
- Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
- Process until fairly smooth, wiping down sides once or twice if needed.
- Add cheese, salt, and pepper and give it a quick whirl to mix.
- Use immediately or freeze in ice cube trays.
- Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g
FRESH BASIL PESTO - FREEZER DIRECTIONS
Make and share this Fresh Basil Pesto - Freezer Directions recipe from Food.com.
Provided by Emmelyn Stieb
Categories Spreads
Time 10m
Yield 2 cup
Number Of Ingredients 6
Steps:
- Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
- If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
- If using fresh: Add the cheese and process a few seconds until just incorporated.
- Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
FRESH BASIL PESTO
I grow basil in my earth-box every year and it grows so big that I am able to make this delicious pesto 3 or 4 times then I freeze it and have it all winter.
Provided by jrobertfl
Categories Sauces
Time 15m
Yield 1 Cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- Makes 1 cup.
- Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Nutrition Facts : Calories 94.3, Fat 9.6, SaturatedFat 1.6, Cholesterol 2.8, Sodium 58, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 1.8
Tips:
- Fresh basil leaves provide the best flavor, so use them whenever possible. If using dried basil, reduce the amount by half.
- Use a food processor or blender to make the pesto. This will help to create a smooth and consistent sauce.
- Add a little bit of lemon juice or white wine vinegar to the pesto to brighten the flavor.
- If you are using the pesto as a sauce for pasta, add a little bit of pasta water to the pesto to help it adhere to the noodles.
- Pesto can be used as a marinade for chicken, fish, or vegetables.
- Pesto can also be used as a spread for sandwiches or wraps.
- Pesto can be frozen for up to 3 months. To freeze the pesto, spoon it into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer bag.
Conclusion:
Fresh basil pesto is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be frozen for later use. With its bright, herbaceous flavor, pesto is a great way to add flavor to your favorite recipes.
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