I know it’s hard to imagine, but if you make more pesto than you can eat, try freezing it. I like to freeze my extra pesto in my mini muffin tin. I use a 2 tablespoon scoop so the portions are all the same. Then I simply pop the filled muffin tin in the freezer for a few hours until the pesto is frozen, then I pop the cubes of pesto in a zip baggie to use later.
The next time you need a little pesto, simply pop a cube in the microwave for a few seconds to thaw, then mix in to your favorite recipe.
Do you do this too?
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