Skip to Content

Quick and Easy Pesto and Freezing Tips

I’m so happy yo have Christina from Food Apparel here with us today!  She’s brought an awesome recipe to share~

Quick and Easy Pesto and Freezing Tips looks amazing!  Enjoy…

Learn how to make the freshest and tastiest from-scratch pesto! And also, learn how to freeze it so you can enjoy all year long!

I’m Christina from Food Apparel. I love this time of year. It’s warm and green, and just fabulous! Just makes me want to sing and dance. And did I mention…..eat?

Quick and Easy Pesto and Freezing Tips by www.foodapparel.com on www.cookingwithruthie.com is fresh and delicious!

 

Speaking of eat…….have you ever made your own pesto? This version I love so much! It is a traditional version that sticks with a base of basil, pinenuts, garlic, parmesan, olive oil. So easy! Pesto means like ground up (or something like that – coming from pestle (aka – mortar and pestle)). Am I making this up? Maybe.Seems to make sense though. 😉

How to enjoy pesto? If you’ve never had it you are in for a treat. You can enjoy it on pretty much EVERYTHING! Pasta (very popular), poultry, grilled cheese sandwich, or another sandwich spread……it’s so delicious!

And now the next best part – you can totally freeze it! I like putting my finished mixture in ice cube trays. Then when it hardens, I take it out and throw into a freezer bag. I can just take out what I want because it’s portioned out so easily. When I thaw it out and get it ready, I do need to usually add a little liquid over some low heat. A little more olive oil, or even just water will help reach a good consistency.

Give pesto a try! I know you will be friends.

Quick and Easy Pesto and Freezing Tips

Quick and Easy Pesto and Freezing Tips
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 ounces fresh basil leaves, about 3 cups loose pack
  • 1 large garlic clove
  • ½ cup raw pine nuts, shelled or almonds (about 2.5 to 3 ounces)
  • 1 cup grated Parmesan cheese, 3.5 – 4 ounces
  • ¾ cup olive oil
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients in a food processor.
  2. Blend, on medium speed, until the mixture forms a pace, usually 30 seconds, to 1 minute. You may need to scrape the sides down a couple of times.
  3. Enjoy!
  4. If you want to freeze, place sauce into ice cube trays. Freeze until solid. Then transfer to freezer bag.
  5. When you are ready to use it, take the amount you want, warm over low heat in a saucepan. You may need to add a little olive oil or water to get desired consistency.

Here are a few other recipes of Christina’s for you to enjoy…

Quick and Easy Pesto and Freezing Tips by www.foodapparel.com on www.cookingwithruthie.com is fresh and delicious!

Easy Blueberry Bars

Quick and Easy Pesto and Freezing Tips by www.foodapparel.com on www.cookingwithruthie.com is fresh and delicious!

JONES CREEK BEEF GRILLED RIBEYE STEAK WITH GARLIC TRUFFLE BUTTER

Quick and Easy Pesto and Freezing Tips by www.foodapparel.com on www.cookingwithruthie.com is fresh and delicious!

Smores Cupcakes

Have a wonderful Monday!

Much Love and Peace~

Ruthie

Leave a comment

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

    Skip to Recipe