Pesto ice cubes: storing little pieces of summer

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Yes, that's an ice cube tray full of pesto :-)
Yes, that’s an ice cube tray full of pesto 🙂

Our basil plants are all now in flower, as autumn draws to a close. While this is great for the bees, it means no more lovely green leaves for us until summer comes around again.

One trick I picked up along the way is to make pesto, and to keep that for pasta, soups, etc. But instead of keeping it in a jar with a topping of olive oil (to stop it from browning), my approach is to make pesto ice cubes.

The starting point is Jamie Oliver’s super-simple pesto recipe, which measures things in terms of “handfuls”.

The pesto is then spooned into a normal ice cube tray (shown above), and then frozen.

Once set, pop the pesto cubes out of the tray, and store in an airtight container. Couldn’t be simpler, and the pesto lasts us all season until next summer.

Just throw 4-5 in a pasta dish, or 2-3 into a soup 🙂

The pesto cubes, ready for long-term storage.
The pesto cubes, ready for long-term storage.
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3 thoughts on “Pesto ice cubes: storing little pieces of summer

    kmfinigan said:
    August 13, 2014 at 12:50 pm

    Fantastic post, I use a similar method! Ive been freezing mine in icecubes for years – the only thing you have to be careful of (in my experience) is the cheese content. Even then, its not a huge drama. I use a slightly different pesto recipe, which you can check out here: http://bit.ly/1q2Xx3T
    Happy Growing! Kathy.

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