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Make and Store Pesto

“Shortcut Cooking” presents practical tips and timesaving techniques to help you get dinner done fast. In this video, you’ll learn a time-saving trick for storing delicious homemade pesto, so you’ll have it on hand any time! First, you’ll see how to make a classic pesto sauce in the food processor and get a tip for adding vibrant color to the sauce. Then you’ll see how to freeze pesto so it’s available in handy-size portions any time you need a quick pasta dinner or have a recipe that calls for pesto. A little pre-made pesto is great on baked salmon or chicken and as a sauce for pizza or pasta.

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Comments18

  • b

Serious question. I have been warned about the development of botulism due use of garlic and lack of acid content in pesto when freezing. Your thoughts?

  • SUSANCAMP

A very important thing to do is line your ice cube tray with saran wrap and you don't ruin your trays. Spray it with olive oil or cooking spray. After they're frozen, pop them out of the saran wrap and into a freezer bag.

  • jenniec1

A quick response to lamoney - I have been freezing parmesan - both grated and in the block (although the block does go crumbly when defrosted) - for years, and it keeps really well. Just keep it airtight. Also, freeze the leftover rinds when you grate all your block of parmesan - brilliant for adding extra flavour to soups. And frozen pesto keeps well - I often pour a little olive oil over the top of each pottle before putting the lid on to stop it going brown.