HalfPint is a trusted home cook.
Should be fine as long as you have enough oil to cover the pesto. I make a basil pesto that does not have nuts or cheese and it freezes & thaws without any ill-effects on the flavor. Just cover the surface of the pesto with a nice thin layer of oil, so that the pesto does not oxidize and turn black.
Please enter a valid email address.
Well played. You deserve a cookie.
Call us crazy, but It actually makes perfect sense
Add This to Your Iced Coffee!
Rule-Breaking, Supremely-Flaky Biscuits
Actually, Frozen Produce Is Good
Amanda Hesser's Farmers Market Game Plan
Finding Home in Nigerian Stew
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)