Pesto is a delicious addition to many meals.
Pesto sauce is a healthy, tasty and easy addition to a variety of meals. But having to grind up the basil, pine nuts and other ingredients each time you're looking for a little kick may seem like more energy than it's worth. Instead of making individual pesto servings, make a big batch one weekend and use it for months -- preserved pesto is the gift that keeps on giving! Storing your pesto long-term is relatively easy, and the benefit of having an easy weeknight meal at your fingertips is well worth the effort.
Instructions
1. Always blanch your basil before making the pesto if you intend on storing it for more than a few hours. Blanching the basil leaves will preserve their color and flavor, ensuring that your pesto is bright green and delicious months after you've made it. Bring a pot of salted water to a boil and quickly immerse the basil leaves. Remove the pot from heat immediately and drain. Submerge the leaves in a large bowl of ice water to stop them from cooking. Remove from ice water and pat dry with paper towels.
2. Combine your basil, pine nuts, garlic, olive oil, Parmesan cheese, salt and pepper according to your recipe. You can puree them in a blender or food processor relatively easily. However, pesto made with a mortar and pestle tends to a have a stronger, more vibrant flavor.
3. To store in the refrigerator, pour your pesto into a container with a lid. Before attaching the lid, cover the container in plastic wrap. Push the plastic wrap all the way down so that it touches the pesto and then attach the lid. Covering the pesto with plastic wrap before closing the container will help preserve it. By cutting down on the oxygen available to the pesto, it is less likely to oxidize, a process which can result in unpleasant flavors, colors and odors. Pesto covered in this manner will keep in the refrigerator for up to three days.
4. To store in the freezer, pour your pesto in a freezer-safe zip-top plastic bag. If you've got a small kitchen funnel on hand, you may want to use it to get all the pesto in the bag easily. Flatten the bag out and remove as much air as possible, creating one large slab of pesto. Seal the bag and place in the freezer. To use the pesto, simply break off a chunk and place the rest back in the freezer. Allow the pesto to thaw in a bowl at room temperature for about 30 minutes. Pesto keeps well in the freezer for about two months.
Tags: your pesto, plastic wrap, basil leaves, basil pine, basil pine nuts