Can I freeze Basil Pesto if I've already put in the parm?

[LauraGB]

I made some pesto last night for some portobella sandwiches (which rocked paired with the grilled mushrooms, roasted red pepper and smoked provolone, btw - fwi; try it :)). But I've got too much left over and everything I read says to freeze it before adding the cheese. What say you? Will it still be good if I freeze it even though I've already added the parmesan?

[elise1mds]

I have and do, and I've never had an issue. Now, that being said I use the Kraft grated kind, so the answer might be different if you use freshly grated or something.

[simka2]

Last year I bought a bunch of premade pesto at sam's and froze it...it thawed just fine. Technically, I don't know...experientially, go for it!

 

Or, you could just ship it to me :D!

[Carol in Cal.]

Yes, but the cheese can get a little soggy. It effects the texture a bit, though not the taste. I think it's still wonderful!

[LauraGB]

Good! :) I'm doing it!

[justasque]

I've always frozen mine with the cheese in it, and never had a problem. I'm not sure what "soggy" cheese even means in this context, as it's pureed? I do use freshly-grated Parmesan - it's easy to do, since you're using the food processor anyway - just grate the cheese first.

[MSNative]

I freeze mine, too. Little tip from my Italian MIL - pour a thin layer of olive oil on top of the basil before you put the lid on and freeze it. Keeps the basil from blackening and prevents freezer burn.

[MomOfOneFunOne]

I freeze mine, too. Little tip from my Italian MIL - pour a thin layer of olive oil on top of the basil before you put the lid on and freeze it. Keeps the basil from blackening and prevents freezer burn.

 

I made a bunch over the summer and had planned to freeze it . . . but it was just toooooo good and we ate.it.all.every.single.delicious.bite! When I was planning to freeze it, I read that the best way was to do just what msnative's monther-in-law does. The article said to put the pesto into ice cube tray, cover with olive oil, freeze.

[DarcyB]

Yes. Yes you can!! Don't worry about the texture thing. It may or may not happen depending on what kind of cheese you use and how long you process it and how much you use. It's never going to be gross :)

[justasque]

Regular-sized ice cube trays were too big for my needs, so I got a try with smaller-sized holes, which I use exclusively for freezing herbs. Another plus is that sometimes the herbs stain the tray, so it doesn't bother me if the "for herbs" tray gets stained.

 

Sometimes I want the basil flavor but I don't want all the calories and fat of the pesto, so I freeze the basil alone. I've done cilantro this way too. I puree them, spoon into ice cube tray, and add a bit of water just to hold it together. I then freeze the tray. When it's all frozen, I pop out the cubes and put them in a zip-loc in the freezer. It's super easy to add one or two to sauces, and it really makes a difference in the meal.

[JVA]

I do it every time I make a batch. I freeze them in those little glass ramekins and then put 4 or 5 in a freezer ziploc bag. I also use the Kraft's parmesan....it tastes fine to my family.