Frozen Pesto Recipes

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

Steps:

• Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
• Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
• To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
• When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Steps:

• Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
• If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
• If using fresh: Add the cheese and process a few seconds until just incorporated.
• Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.