You’ve got a huge batch of basil pesto on your hands—a little too much, in fact! How are you supposed to save all of your delicious leftover sauce without letting any of it go to waste? We’ve got you covered. Read on to learn how you can freeze, thaw, and enjoy your homemade pesto for months to come without any freezer burn or discoloration.
Things You Should KnowFreeze pesto in an ice cube tray, a freezer safe container, or a plastic bag. You can also freeze it flat on a baking tray.Keep the pesto green by covering it in olive oil before freezing.Defrost it at room temperature when you are ready. Frozen pesto will last for 6 months in the freezer. StepsSection 1 of 5:What is the best way to freeze pesto?
1Freeze the pesto overnight in an ice cube tray. Scoop about 2 US tbsp (30 mL) of pesto into each ice cube well. Then, tuck a piece of plastic wrap over top and stick the wrapped tray in the freezer for the night.[1]XResearch sourceIce cube trays make it easy to portion out your pesto so you can grab and defrost the exact amount that you need for a future recipe.
2Store the frozen pesto cubes in a freezer bag. Pull the tray out of the freezer and pop each cube into a freezer-safe plastic bag. Then, label the bag with the day’s date and stick it in the freezer.[2]XResearch sourceAdvertisement
3Defrost the pesto cubes at room temperature when you’re ready to use them. Scoop out as many pesto cubes as you need and set them in a bowl on your table or countertop. In about 20 minutes, the pesto will be thawed out and ready to use.[3]XResearch sourceIf you’re in a rush, stick the pesto cubes in the microwave for 30 seconds. Keep heating the cubes in 30-second increments until the pesto is thawed and warm.Stir through your pesto with a fork to make sure it’s an even consistency.AdvertisementSection 2 of 5:Other Easy Ways to Freeze Pesto
1Freeze the leftover pesto in a freezer-safe container. Grab a plastic container or glass jar that’s labelled as freezer-safe. Then, pour all of your leftover pesto into the container, leaving about 1⁄2 in (1.3 cm) of space between the lid and the surface of the pesto. Seal the lid tightly, label it with the current date, and stick it in the freezer until you’re ready to use it.[4]XTrustworthy SourceNational Center for Home Food PreservationPublicly-funded center dedicated to educating consumers about research-backed safety practices for preserving foodGo to sourceThis freezing method works well if you’re planning on thawing your pesto all at once.Stick the pesto container in the refrigerator when you’re ready to thaw it. Be sure to use any pesto within 3 days so it stays fresh.[5]XResearch source
2Pour the pesto onto a baking sheet and freeze it in a thin layer. Let the pesto freeze overnight, and then cut it into smaller pieces, like triangles. Slide these frozen pesto pieces into a freezer-safe bag and mark the current date on the front.[6]XResearch sourceLike the ice cube tray method, this strategy lets you thaw out as much or as little pesto as you need. Thaw the pesto pieces in a bowl at room temperature for 20 minutes or so, or microwave it in 30-second bursts to thaw the pesto more quickly.[7]XResearch source
3Flatten and seal the pesto in a freezer bag. Pour the pesto into a freezer-safe plastic bag and seal it up tightly. Then, flatten out the bag’s surface so the pesto sits in a thin, even layer. Carefully label the bag with the day’s date and lay it flat in the freezer. Whenever you need to use pesto in a future recipe, snap off a piece from the bag.[8]XResearch sourceTransfer the pesto pieces to a bowl on your table or countertop. Let the pesto thaw at room temperature for around 20 minutes, or microwave the bowl in 30-second increments to warm it up more quickly.[9]XResearch sourceAdvertisementSection 3 of 5:How do you keep pesto green when freezing?
Cover the pesto with olive oil before freezing it. Pesto starts to darken when it makes contact with the surrounding air.[10]XResearch source To protect your pesto, simply pour a thin layer of olive oil on top of it before sticking it in the freezer.[11]XResearch source This creates a nice barrier that blocks off the air.[12]XResearch sourceThis trick works best when you’re freezing pesto in a freezer-safe container.Section 4 of 5:How long does homemade basil pesto last in the freezer?
Frozen pesto lasts for 6 months in the freezer. Make sure to label your pesto before sticking it in the freezer, and check the date periodically to see if it’s still good.[13]XResearch sourceAdvertisementSection 5 of 5:Is it better to freeze pesto with or without cheese?
It’s better to freeze pesto without any cheese. Cheese tastes best when stored in the refrigerator rather than the freezer.[14]XTrustworthy SourceNational Center for Home Food PreservationPublicly-funded center dedicated to educating consumers about research-backed safety practices for preserving foodGo to source You’re better off freezing your pesto separately and using fresh cheese as your future recipes call for it.[15]XResearch sourceFreezing plain pesto gives you a little more flexibility in your recipes, too! That way, you aren’t limited to using your frozen pesto for recipes that call for a specific amount of cheese.
