"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Reply
 
Thread Tools Display Modes
 
Old 03-25-2016, 06:36 PM   #1
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Best way to store pesto in the freezer?

I made some cilantro pesto and may want to keep some in the freezer. Should I store it in a plastic container or freezer bags?


Sent from my iPhone using Discuss Cooking

__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Old 03-25-2016, 06:51 PM   #2
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
If you have a Food Saver? This works for sauces and liquids too....I put the contents in a plastic container and freeze, next I take the frozen food out of the container and seal in in food saver bags. Lasts a long time.
If you don't have a food saver, put it in a container with the least amount of air and add a coat of olive oil over the surface and freeze.
__________________

__________________
salt and pepper is offline   Reply With Quote
Old 03-25-2016, 09:55 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
Quote:
Originally Posted by salt and pepper View Post
If you have a Food Saver? This works for sauces and liquids too....I put the contents in a plastic container and freeze, next I take the frozen food out of the container and seal in in food saver bags. Lasts a long time.
If you don't have a food saver, put it in a container with the least amount of air and add a coat of olive oil over the surface and freeze.
+1. I don't have a Food Saver anymore, so I do the second one It works just fine.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-25-2016, 10:03 PM   #4
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
I freeze basil/oil and garlic minced/oil and pesto all the same way. Spoon it into a sandwich size zip lock bag, squeeze out all the air, flatten the bag evenly, freeze. Then you can stack the bags and when you want some, you break it up easily, take out what you need and refreeze, squeezing the air out again before sealing it. Label the bags. I also keep cilantro (no oil) and chopped chives (no oil) similarly. I keep them all on the door of the freezer, all the herbs and flavorings.
__________________
blissful is offline   Reply With Quote
Old 03-25-2016, 10:54 PM   #5
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by salt and pepper View Post
If you have a Food Saver? This works for sauces and liquids too....I put the contents in a plastic container and freeze, next I take the frozen food out of the container and seal in in food saver bags. Lasts a long time.
If you don't have a food saver, put it in a container with the least amount of air and add a coat of olive oil over the surface and freeze.
I don't have a food saver but it sounds like a freezer bag will work.
__________________
kitchengoddess8 is offline   Reply With Quote
Old 03-26-2016, 12:05 AM   #6
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I use the freezer bag storage system.

If you find there is discoloration when frozen, such as yellow, the olive oil will return to its normal color when thawed. It may look too army green as well, we only make basil pesto, so I don't know the properties of freezing cilantro. If we want a more green color, eg company's coming, we add a little more pulsed basil or parsley and that will green it up again. I think this last part defeats the purpose of making pesto in batches, so you don't have to get out the heavy hardware extra.
__________________
Whiskadoodle is offline   Reply With Quote
Old 03-26-2016, 12:36 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
Quote:
Originally Posted by Whiskadoodle View Post
I use the freezer bag storage system.

If you find there is discoloration when frozen, such as yellow, the olive oil will return to its normal color when thawed. It may look too army green as well, we only make basil pesto, so I don't know the properties of freezing cilantro. If we want a more green color, eg company's coming, we add a little more pulsed basil or parsley and that will green it up again. I think this last part defeats the purpose of making pesto in batches, so you don't have to get out the heavy hardware extra.
My purpose for making pesto in batches is to preserve my harvest
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-26-2016, 01:49 PM   #8
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by blissful View Post
I freeze basil/oil and garlic minced/oil and pesto all the same way. Spoon it into a sandwich size zip lock bag, squeeze out all the air, flatten the bag evenly, freeze. Then you can stack the bags and when you want some, you break it up easily, take out what you need and refreeze, squeezing the air out again before sealing it. Label the bags. I also keep cilantro (no oil) and chopped chives (no oil) similarly. I keep them all on the door of the freezer, all the herbs and flavorings.

Do you just let the pesto thaw at room temperature? Guessing that microwaving it would cook it?


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 03-26-2016, 02:06 PM   #9
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
Quote:
Originally Posted by kitchengoddess8 View Post
Do you just let the pesto thaw at room temperature? Guessing that microwaving it would cook it?


Sent from my iPhone using Discuss Cooking
Since they are frozen flat and not more than 1/2 inch thick, I break off pieces while they are frozen and then put them in room temperature or hot food. So for cilantro and garlic used in guacamole, I just put chunks of it in there and within a few minutes it breaks up and thaws. If I needed a bowl of pesto, I'd break it up into a bowl and microwave it until it was thawed. If I was putting pesto on hot pasta, the chunks would thaw out on the hot food.
__________________
blissful is offline   Reply With Quote
Old 03-26-2016, 05:03 PM   #10
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
You can put it in ice cube trays to freeze it, bag it and then take out as many cubes as you like
__________________

__________________
Rocklobster is offline   Reply With Quote
Reply

Tags
freezer

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.