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best way to preserve pesto

Freezing your pesto can significantly increase its shelf life, letting you enjoy it with snacks and meals for months to come. You got 'em. the best way Using your favorite pesto recipe, blanch the basil in boiling water for a few seconds, shock it in cold water and then squeeze out the liquid. I have found the best way to keep our pesto green is by making sure that no air gets to it. Blanch about 1/2 cup of fresh baby spinach per 3 cups of basil in the same manner. You can freeze pesto in larger amounts (1/2 to 1 cup) that can be tossed with pasta for a quick dinner, as well as smaller amounts (1 to 2 tablespoons) that can be added to other dishes for a burst of basil pesto summer flavor when the weather turns less warm and sunny. You can use either an ice cube tray or a baking sheet to freeze your pesto initially. Since basil quickly turns brown when it's cut and exposed to air, we blanched it before processing it with the other ingredients. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. There are 14 references cited in this article, which can be found at the bottom of the page. If you don’t have parchment paper, use wax paper instead. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Using your favorite pesto recipe, blanch the basil in boiling water for a few seconds, shock it in cold water and then squeeze out the liquid. Keep the pesto covered. % of people told us that this article helped them. Thanks to all authors for creating a page that has been read 3,659 times. For best results, store no longer than three days. AirPods Pro are already down to $194 for Black Friday, Cyber Monday deals start way before Monday, Ruggable's machine-washable rugs are 20% off for Cyber Monday, The Adidas Cyber Monday deal starts at midnight Sunday, The highly rated Thermapen cooking thermometer is 25% off. wikiHow's. Depending on the size of your freezer, you may only be able to freeze one sheet at a time. Fill each cell in the ice … In a food processor chop basil, garlic, pine nuts, Parmesan cheese, salt and pepper for 10 seconds. Last Updated: August 25, 2020 We also added a few tablespoons of ice water when processing the pesto - this keeps the mixture cold and the flavors intact. Pesto freezes better without the cheese added. The quick blanch keeps the basil from turning brown when blended in the food processor. 22+ Ways to Preserve Basil (& Pesto Isn’t One of Them!) If you have more pesto than you can fit on the baking sheet, use a second baking sheet. Overall, both methods held their flavor and color the same, so we decided the plastic-covered version was best since it doesn't add extra fat to the recipe. How to freeze homemade pesto. If the pesto is still slightly frozen in the middle, place it in a microwaveable container and heat it in the microwave for 10 seconds. The pesto was slightly thicker and pastier. Basil oxidizes pretty easily – just like apples and bananas – so limiting exposure to air is necessary if you don’t want brown pesto. and required a bit more oil to loosen it up. China, co-owned by celebrity chef Martin Yan, closes. Keeps green in fridge for weeks, although it often does not last that long. Freezing pesto is also super easy. To freeze, place a small amount of pesto - about 1/2 cup is enough for two pasta servings - on a sheet of plastic wrap. *If you are going to freeze the pesto - stop here. This article has been viewed 3,659 times. And even though a mortar and pestle is the classic way to make pesto (as described in today's cover story), using a food processor fit best with our testing schedule. Take it out, stir and repeat if necessary. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Wrap into a tight bundle, then rewrap with another piece of plastic. The color was a vibrant green - even greener than the all-basil pesto before storage - and the spinach did not add any discernable flavor. To thaw a 1/2-cup portion, place in a dish and let sit at room temperature for about 30 minutes. Then you can transfer it to a freezer bag for easy storage. We tried freezing the pesto both with and without Parmesan, but adding the Parmesan after defrosting it didn't make much of a difference in taste or texture. To freeze pesto, spoon it into an ice cube tray and put it in the freezer for 3 hours. In the other, we omitted the oil but put the plastic wrap directly on top of the pesto. When we checked them a day later, they both were still green, with strong flavors of garlic and basil. References. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f1\/Freeze-Pesto-Step-1.jpg\/v4-460px-Freeze-Pesto-Step-1.jpg","bigUrl":"\/images\/thumb\/f\/f1\/Freeze-Pesto-Step-1.jpg\/aid9361817-v4-728px-Freeze-Pesto-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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