Is it ok to just make the pesto with all of the ingredients and freeze it or are there ingredients that I should add after I defrost the pesto?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Monita is a Recipe Tester for Food52
You can freeze it completely made. Here's a great piece by Melissa Clark about doing just that
Hey Erinbdm! Save yourself some work with no worries. The whole kit-n-caboodle can be frozen and defrosted beautifully. Enjoy fresh summer taste in the fall or winter. Have fun!
Agree! I always freeze with a little extra film of oil on top, as well!
'Tis the season, isn't it. I've come to freeze it without the cheese, as cheese, even grated, tends not to freeze and thaw without a significant change in texture, and not for the better. I add the cheese as I'm tossing the pesto with hot pasta and a ladle of its cooking water.
June is a trusted source on General Cooking.
I used to freeze the whole thing, but these days I preserve the basil and garlic in olive oil and freeze that. I like it better, think it tastes fresher, when the cheese is stirred in after the pesto is thawed. And as for the nuts -- many times I prefer Pistou -- the French version that has no nuts.
Trena is a trusted source on general cooking.
ChefJune - what ratios do you suggest for the basil, garlic, and olive oil?
amysarah is a trusted home cook.
I've frozen it without cheese - as I'd always heard it was preferable - and with cheese. Honestly never noticed a difference. So I just freeze the whole shebang.
The advantage of leaving out the cheese and/or nuts is that you can use it in recipes where you just want the basil flavor.
I freeze it as-is. Some would argue that when the pesto thaws, the basil will "weep," and while this may be the case, I've found that the taste is still true after freezing and thawing. There's absolutely nothing like homemade pesto in the middle of winter to wake up your tastebuds!
I always freeze it without cheese. I think it gives me more options when I decide to use it - for instance I combine the pesto with more olive oil to drizzle on a caprese salad where I wouldn't want the additional parmesan.
You should probably leave out the cheese it doesn't keep as well if you add it
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.