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5 servings, about 1/4 cup each
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Toss with hot cooked pasta for an easy meatless entree.
Pour prepared pesto into ice cube trays and freeze until firm. Then, pop the frozen pesto out of the trays, place in freezer-weight resealable plastic bags and store in the freezer until ready to use. Thaw in refrigerator before using.
Store pesto in tightly covered container in refrigerator for up to 1 week.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It was pretty ordinary tasting until I added a half jar of banana peppers. Then, fantastic! It did take me an hour to pick the leaves, but I don't count that as recipe time.
where did they get the loose basil leaves? including tearing the leaves off the plants, this took 2.5 hours, not 10 minutes. too much effort for the result.
The quickie version. i give it four stars cuz of the ease! Very quick staple for summer drop-ins! And save yourself a couple more steps in the freezing process: fill quart ziplocs, press pesto flat, zip n freeze. Then just break chunks off as needed for tossing with pasta, dropping into soup, stir fries, whatever! No fiddling around with ice cube trays necessary.