Did I tell you yet that I love pesto? I just want to be clear. Oh, and my daughter, Sadie? She asks to lick the spatula when I'm finished- raw, fresh garlic and all. That's my girl.
I use the pesto recipe in Simply In Season. It can be found here. I usually times the recipe by seven and make that amount several times. We use pesto on pizza (with fresh or roasted tomatoes and mozzarella) or on pasta, in panini sandwiches or in dishes like Pumpkin Pasta.
Some recipes suggest you should wait and add the parmesan cheese just before serving. I've always froze my pesto with the cheese already mixed in. It retains it's color and holds up beautifully, so I'm sticking with our current method.
We freeze pesto two ways- in ice cube trays and in containers. The cubes are nice to have on hand when I only need a little bit of pesto. Fill the ice cube trays with pesto and freeze. Once hardened, pop them out into freezer bags and re-freeze.
The larger containers work well when I need more. I freeze the pesto in the bulk parmesan containers- there's no need to wash them. Just be sure to let them thaw on their own, because those thin containers are not meant to be used in the microwave.
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