When I make pesto,
I tend to make a fairly large batch that I sometimes don't manage to
eat in time. That's when this idea of frozen pesto cubes comes in
handy: freeze the excess pesto and take it out to melt, or add to
pasta sauces or pizzas whenever needed.
I prefer to make
the cheeseless pesto version for freezing, just a clean basil
dressing with basic ingredients. The following amounts are enough to
fill a normal ice cube tray.
Ingredients
80g basil leaves
50g pine nuts
6 garlic cloves
1dl olive oil
Method
Puree all the
ingredients together and pour into the slots of an ice cube tray.
Freeze.
Use whenever
convenient.
Easy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.