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this post was submitted on 01 Oct 2024
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Cooking
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Homemade pesto spooned into a plastic film-lined ice cube tray. Once frozen, pop out the cubes, wrap each tightly and store in a freezer bag or -- better still -- vacuum seal them.
I don't have a mechanical vacuum sealer; I usually zip-bag them and suck out as much air as possible with a straw.
Even not vacuumed, they seem to last forever as long as they're not allowed to dry out. The high olive oil content may account for that.
Each cube does me enough for two pasta servings.
I do this with all sorts of mostly liquid food stuffs. I make a big giant batch and freeze it into various portion sizes to make quick healthy meals later. My favorite ones to make are:
Chicken pot pie filling
Spinach/basil pesto
Kale pesto
Falafel
Lentil burger mix
Cilantro sauce
Ginger syrup
I either use a silicone cupcake tray to make 1/3 cup pucks or I use different size takeout containers that fit the portion size. Either way, it means I can keep churning out healthy foods/sauces in the summer from things in my garden and still enjoy them in the winter when produce at the grocery store isn't as good. I usually can anything acidic like tomato sauce or apple sauce, but anyone can freeze that as well.