Video: Make and Store Pesto - Allrecipes.com

Video: Make and Store Pesto

See a time-saving trick to have delicious homemade pesto on hand any time.

 
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“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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Comments

 
 
Jan. 12, 2014 7:59 am
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 
Jan. 10, 2014 7:53 pm
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.
 
lamoney 
Jan. 10, 2014 2:19 pm
I've heard not to use parmesan before freezing because parmesan doesn't freeze well?
 
Canadianlady 
Jan. 8, 2014 1:11 pm
You didn't mention how to store the pesto cubes. Once they are frozen, remove them from the ice cube tray and put them in a zip lock freezer bag. You can pull one or two out, as needed and reseal the bag.
 
Joannepapa 
Jan. 19, 2013 1:59 am
I have a "ton" of basil in my freezer from last summer's harvest. Can I use frozen basil to make this recipe? Not only do I store it loose in bags, but my tip is after washing and drying I tightly wrap 6 or 7 leaves in a small piece of paper towel (resembling little cigars) and put in a freezer bag. When a recipe calls for basil, I just pull out one of these " little cigars"
 
ted 
Sep. 29, 2012 1:51 pm
so where is the recepie tosave??????
 
Aug. 18, 2012 5:50 pm
Thanks for commenting on the blender.I like using clippings for chicken and pasta,Im just wary my plant wont make it through the winter .With your advice im encouraged to clip more,and give it a chance.Funny thing you should mention the bacon!I just had an incident where I backed up against a hot cookie pan.Now I have a funny shaped blister I cant get a good look at!
 
KITZER 
Aug. 17, 2012 5:24 pm
PEPPERMERIDEL - Hello Minneapolis, Minnetonka here!! I always use a food processor because that is what I use more often than a blender. My sister is just the opposite using her blender more often. It's a toss up!! I'm surprised that you don't use your basil all the time! The more you pick the leaves, the more it gives back! I've been using mine for months, and I'm about to make maybe my 5th batch of pesto. I use basil in and on just about everything. Chicken to pasta to salads to - YUM - Basil Butter!! "Never Fry Bacon in the Nude!"
 
Aug. 17, 2012 3:27 pm
I too have wondered about using a blender instead of a food processo.Space is at a minimum in my kitchen. If anyone trys this leave a message I have a basil plant I need to harvest soon.
 
Jun. 19, 2012 8:52 pm
When the cubes are hard enough, transfer to a freezer bag so that they will not absorb other freezer odors or affect other stuff in the freezer.
 
 
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