"I like to freeze single serving cubes of pesto for future use when I harvest my basil plants. I roast the garlic, blanch the basil, and leave out the cheese because I think it's more stable for storage that way. I use walnuts because they are cheap in comparison to pine nuts." — sophie
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extra virgin olive oil, for drizzling
salt and ground black pepper to taste
packed fresh basil
ice water, or as needed
extra-virgin olive oil
The frozen cubes are very handy for later use.
At first, I though the amount of oil would be excessive, but after considering there was no cheese in the recipe, it made sense.
I added plenty of salt to taste, again, to compensate for the missing cheese.
A great vegan pesto!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garlic Walnut Pesto for Freezing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 239
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