From Herb Garden To Freezer- Homemade Pesto

It’s that time again for another Recipe Redux post. Here’s a look at what we have going on this month.

September 2015: Fantastic Freezer Meals:

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

This year we had two different herb gardens going. One at our house here in Charlotte and the other one at our mountain cabin. With plenty of rain fall and an average temperature in the mid 70’s at the cabin it’s no surprise that our herb garden was flourishing.

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While we were there over Labor day weekend I knew I needed to do something with all the parsley we had growing since it probably wouldn’t last by the time we made it back up there again. I needed to make something that required lots of fresh herbs and I immediately thought of pesto. Typically I use basil when making pesto but knew parsley would work just as well. I picked what I could, brought it back home and the next day I made small batches of parsley pesto to store in the freezer. That way we could enjoy this fresh tasting sauce all year long.

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The pesto takes no time at all to make with very little prep work to get it ready to store in the freezer. Once the pesto is made you will then pour it evenly into ice cube trays, set the tray in the freezer for an hour or so to allow the pesto to freeze, then pop the pesto cubes out and store inside a zip-lock freezer bag. When your ready to use the pesto, simply take out a cube from the freezer and add it to pasta, pizza, chicken, beef or fish. There are so many options for this fresh and flavorful sauce and thanks to the little bit of prep work I did this summer I can incorporate it into our dinners in no time at all.

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Parsley Pesto
 
Prep time
Total time
 
Recipe adapted from
Author:
Serves: 11 cubes
Ingredients
  • ½ cup unsalted, almonds
  • 4 cups (packed) fresh flat-leaf parsley leaves
  • ¾ cup chopped fresh chives
  • ¾ cup extra-virgin olive oil
  • ½ cup finely grated Parmesan
  • salt and pepper to taste
Directions
  1. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  2. Divide pesto evenly among an ice cube tray. Place in the freezer till hard (several hours)
  3. Remove the pesto from the ice cube tray and place each cube into a freezer bag till ready to use.
Nutrition Information
Serving size: 1 cube Calories: 197.63.6 Fat: 20 Saturated fat: 3.3 Carbohydrates: 3.1 Sugar: .5 Sodium: 97 Fiber: 1.6 Protein: 4 Cholesterol: 3.6

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By | 2018-06-01T09:37:38+00:00 September 21st, 2015|Food|5 Comments

5 Comments

  1. Melanie September 21, 2015 at 9:53 pm

    This is a perfect freezer recipe, and I love that the ice cube trays are perfect little portions!

  2. jill conyers September 22, 2015 at 6:11 am

    I remember when I started making frozen pesto cubes. I thought I was so clever haha Can’t beat the convenience of this idea.

  3. Marisa @ Uproot from Oregon September 22, 2015 at 10:50 am

    Your plants look so beautiful and healthy! I love keeping pesto in the freezer – great idea.

  4. admin September 22, 2015 at 4:33 pm

    Thank you! I can’t say the same for my herbs here in Charlotte

  5. Corina September 24, 2015 at 3:07 pm

    I love making pesto and often vary the combination of herbs and nuts/seeds. I’ve never made it with chives before though so that’s a combination I really want to try now! I also love the fact you’ve chosen it for this challenge and that it can be frozen as I’d never thought to do that.

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