Pesto For Ice Cube Tray Recipes

BASIL PESTO

Steps:

• Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
• Process until fairly smooth, wiping down sides once or twice if needed.
• Add cheese, salt, and pepper and give it a quick whirl to mix.
• Use immediately or freeze in ice cube trays.
• Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

4-FLAVOR ICE CUBE TRAY APPETIZERS

Steps:

• Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 piece of pastry over a 12-compartment ice cube tray (the remaining half of the pastry will hang off the tray) then gently use the back of your fingers (or the handle of a wooden spoon) to press the dough down into each compartment of the tray. Repeat with the remaining pastry and tray.
• Fill 6 of the ice cube compartments in the same row each with 1 piece of cornichon, 1 piece of ham and 1 tablespoon gruyere cheese. Fill the next 6 ice cube compartments in the same row each with 3 mozzarella pearls, 1/2 teaspoon pesto and 2 slices sun-dried tomatoes. Fill the next 6 ice cube compartments in the same row each with 1 candied pecan, 2 red grape halves, 1 piece of brie and a pinch of black pepper. Stir together the cream cheese, scallion, 1/2 teaspoon lemon zest and a pinch of salt and pepper in a small bowl and stir until completely combined. Fill the last 6 ice cube compartments in the same row each with 1 shrimp then a spoonful of the cream cheese mixture.
• Brush the edges of the puff pastry with the beaten egg then fold the puff pastry over the ice cube tray so that it completely covers the filling. Cut the excess puff pastry from around the upper edges of the ice cube trays then use your fingers to press the dough together so that it is sealed. Put the ice cube trays in the freezer for 15 minutes.
• Position a rack in the center and preheat the oven to 400 degrees F.
• Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Use a knife to trim the edges of the dough to 1/4-inch-wide. Cut in between each ice cube compartment to free each filled compartment. Use a fork to crimp the edges of all the ice cube bites, making sure to keep the flavors separate.
• Line a large baking sheet with parchment. Put the ice cube bites on the baking sheet, keeping the flavors separate). Brush the beaten egg on top of the puff pastry then sprinkle the ham bites with the remaining gruyere cheese, lay a slice of sun-dried tomato on top of the pesto bites, sprinkle black pepper on the brie bites.
• Bake, rotating the baking sheet about halfway, until the bites are puffed and golden brown, about 25 minutes.
• Cool for 5 minutes on the baking sheet then transfer to a serving platter. Top the shrimp bites with the remaining lemon zest.

PESTO FOR ICE CUBE TRAY

Steps:

• PREP- For each batch of pesto, combine 3 cups basil (or 1 1/2 c basil and 1 1/2 c spinach), 1/2 cup parmesan, 1/2 cup walnuts and 4-10 garlic cloves (according to your preference- we were on the lower end of that amount) in a food processor. Blend. Then add in 1/4 cup of lemon juice and 1/4 cup of olive oil and blend again. TO FREEZE- Pour into ice cube trays and place in the freezer over night. IN THE BAG- Place 4-5 ice cube sized pesto 'cubes' in each bag. TO COOK- Make a big batch of noodles. After the cooked noodles are drained, add the pesto cubes, the noodles, and other veggies or chicken (whatever you have on hand- we usually addsun dried tomatoes and leftover shredded chicken) to the pot and warm. TO SERVE- Add a generous sprinkle of parmesan cheese and a salad and you have a dinner that tastes like the garden, even in the middle of winter.

ICE CUBE TRAY PIZZA BITES RECIPE BY TASTY

Steps:

• If using fresh dough, let sit out at room temperature for 30 minutes in a covered and lightly oiled bowl.
• On a floured surface, take one half of the dough and roll it out into a rectangle, about ⅛ of an inch (3 mm) thick. Repeat with other half of dough and set aside.
• Lightly oil your ice cube tray if it's hard plastic.
• Transfer the dough to cover the tray and press the dough down into every hole, holding for about 5 seconds to ensure the dough stretches properly. If it tears, you can use excess dough to patch up any holes.
• Assemble each bite with approximately one teaspoon of sauce, such as marinara or pesto, one teaspoon of cheese, and desired toppings.
• Cover the prepared bites with remaining dough and roll over the ice cube tray with rolling pin to seal.
• Trim any excess dough and save for more pizza bites.
• Freeze the ice cube tray for about an hour, until the dough has set.
• Preheat the oven to 350ºF (180ºC).
• Flip the tray onto a parchment paper-lined baking sheet to release the bites. If necessary, use a paring knife to gently loosen.
• Cut and separate the bites.
• Bake for 15-20 minutes, until the dough is golden brown and serve warm.
• Enjoy!

BASIL AND PARSLEY PESTO

Steps:

• Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

PARSLEY PESTO

Steps:

• Combine the tomatoes and oil in a blender or food processor and puree briefly.
• Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup.
• Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies.