Roasted Garlic Walnut Pesto For Freezing Recipes

ROASTED GARLIC WALNUT PESTO FOR FREEZING

Roasted Garlic Walnut Pesto for Freezing image

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.

Provided by sophie

Categories Pasta Sauces

Time 8h55m

Yield 12

Number Of Ingredients 7

Ingredients

2 bulbs garlic
1 tablespoon extra virgin olive oil, for drizzling
salt and ground black pepper to taste
1 cup chopped walnuts
8 cups packed fresh basil
8 cups ice water, or as needed
1 cup extra-virgin olive oil

Steps:

Preheat oven to 450 degrees F (230 degrees C).n
Break garlic cloves off the bulb, but leaving in the peels. Place cloves in a square of foil. Drizzle about 1 tablespoon olive oil over cloves; season with salt and black pepper. Fold foil into a packet with the seams facing up to avoid leakage.n
Bake in the preheated oven, checking every 10 to 15 minutes, until garlic is soft, 30 to 40 minutes. Let cool.n
Heat walnuts in a skillet over medium heat; cook and stir constantly until fragrant and toasted, about 5 minutes. Remove from heat and cool.n
Bring a large pot of lightly salted water to a boil. Pour ice water in a large bowl and set aside. Drop a handful of basil into the boiling water for 2 seconds; remove with a slotted spoon and transfer to the ice water. Repeat with remaining basil. Drain basil from the ice water and squeeze out as much moisture as possible.n
Squeeze garlic to release from the peels and place in a food processor. Add toasted walnuts, basil, and 1 cup olive oil; season with salt and black pepper. Blend in the food processor, scraping sides a few times, until smooth.n
Pour pesto into 1 to 2 ice cube trays; freeze until completely solid, 8 hours or overnight. Pry pesto cubes from the ice cube tray and store in a freezer bag.n

Nutrition Facts : Calories 263.9 calories, Carbohydrate 5.2 g, Fat 26.5 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 7.6 mg, Sugar 0.4 g

ROASTED GARLIC WALNUT PESTO FOR FREEZING

Roasted Garlic Walnut Pesto for Freezing image

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.

Provided by sophie

Categories Pasta Sauces

Time 8h55m

Yield 12

Number Of Ingredients 7

Ingredients

2 bulbs garlic
1 tablespoon extra virgin olive oil, for drizzling
salt and ground black pepper to taste
1 cup chopped walnuts
8 cups packed fresh basil
8 cups ice water, or as needed
1 cup extra-virgin olive oil

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Break garlic cloves off the bulb, but leaving in the peels. Place cloves in a square of foil. Drizzle about 1 tablespoon olive oil over cloves; season with salt and black pepper. Fold foil into a packet with the seams facing up to avoid leakage.
Bake in the preheated oven, checking every 10 to 15 minutes, until garlic is soft, 30 to 40 minutes. Let cool.
Heat walnuts in a skillet over medium heat; cook and stir constantly until fragrant and toasted, about 5 minutes. Remove from heat and cool.
Bring a large pot of lightly salted water to a boil. Pour ice water in a large bowl and set aside. Drop a handful of basil into the boiling water for 2 seconds; remove with a slotted spoon and transfer to the ice water. Repeat with remaining basil. Drain basil from the ice water and squeeze out as much moisture as possible.
Squeeze garlic to release from the peels and place in a food processor. Add toasted walnuts, basil, and 1 cup olive oil; season with salt and black pepper. Blend in the food processor, scraping sides a few times, until smooth.
Pour pesto into 1 to 2 ice cube trays; freeze until completely solid, 8 hours or overnight. Pry pesto cubes from the ice cube tray and store in a freezer bag.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 5.2 g, Fat 26.5 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 7.6 mg, Sugar 0.4 g

PESTO FOR FREEZING

Pesto for Freezing image

It's just my husband and I, so every time I would make a batch of pesto, half of it would go bad. Here's a way to freeze your pesto...the trick is to not add the cheese before freezing.

Provided by Noobin

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

Ingredients

6 cups loosely packed fresh basil
1 cup olive oil
1/2 cup pine nuts
5 garlic cloves
2 teaspoons salt
1 cup pecorino romano cheese, this is used a little bit at a time only when eating the sauce (or parmesan)

Steps:

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.

Nutrition Facts : Calories 1228.1, Fat 131.9, SaturatedFat 16.6, Sodium 2334.8, Carbohydrate 12.5, Fiber 6.5, Sugar 1.7, Protein 8.4

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