Basil Pesto | How to Make and Freeze (2024)

FAQs

Can I freeze homemade basil pesto? ›

You can freeze pesto in ice cube trays or in glass jars or other freezer-safe containers. Different methods will yield slightly different results; what works for you will depend on how you plan on storing and using your pesto. Pesto will keep in the freezer for up to six months.

To prevent that fresh green color from turning darker, top your pesto with a bit of oil to prevent it from air exposure. Freeze the pesto until solid. If you want, pop the portions out of the container, and place the pesto in an air-tight freezer bag.

This mixture can be stored for about three days in the fridge in a container with an airtight lid. Before sealing, drizzle more olive oil over the mixture to cover the mixture and form a seal, preventing oxidation. For longer-term storage, freeze your pesto in an ice-cube tray.

Spread the pesto in a thin layer. Freeze. 2- Remove from freezer and break pesto into pieces. 3- Place in a zip lock bag and freeze!

Genovese Basil

Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.

Expert Response. You can make the pesto with cheese and freeze it. I do it all the time and freeze it in ice cube trays and then when frozen transfer to freezer containers or bags. It is so handy to have on hand.

“Lemon juice is indeed my secret to helping preserve the basil's color,” divulges Parisi. “I believe it also adds more complexity and balance of flavor to the pesto, and does a good job of keeping the pesto tasting fresh, which is why it's my secret ingredient.”

To freeze larger amounts of pesto—from 1/2 cup and up—transfer the pesto to a sealable container, cover the surface of the pesto with a thin layer of olive oil, tightly seal the container, and place in the freezer. That layer of olive oil will minimize browning on the surface of the pesto as it freezes.

The main cause of pesto turning brown is that the herbs have been exposed to oxygen for too long and have started to oxidise.

Some say that blanching herbs removes bitterness, aids emulsification, and retains flavour for longer, but we've never seen those claims proven. One thing we know for sure is that blanching delicate herbs like basil before using them in pesto helps the resulting sauce stay greener for longer.

How long does homemade basil pesto last? ›

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

Oil prevents oxygen turning your pesto brown

The presence of oxygen is the main reason why herbs and pesto turn brown, so this is where the biggest gains are to be had. Vacuum-sealing the sauce is ideal, but a much easier option is to add a thin layer of oil on top of the sauce before putting it in the fridge.

Pour or spoon the pesto into the ice cube tray and drizzle a small amount of olive oil over the tops of each of the cubes. Freeze for a few hours until solid. Remove the frozen pesto cubes from the tray and add them to a large plastic food storage bag and label with the contents and date.

Pesto freezes well. Freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in freezer for up to 6 months. Pesto may also be frozen in small jars or plastic containers for up to 9-12 months.

Make your batch of pesto stretch all summer long with this ice cube trick. Just defrost in the microwave and you'll have instant pesto ready to garnish your meals. #summer #recipes #foodtricks.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months.

Pesto will typically last longer in the fridge, regardless of the type. The National Center for Home Food Preservation suggests it should be made fresh and stored in the fridge for no more than 3 days. However, it may be frozen for longer term storage.

Another way of freezing basil is in a quart-size plastic bag, smashing the basil down flat and pressing all the air out of the bag. This is easy to fit into a crowded freezer, and when it's time to use some of the frozen basil you can just break off a piece and put the rest back into the freezer.