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Old 05-02-2020, 05:21 PM   #1
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Freezing Pesto, yes, no?

I thought I posted this , but maybe I never hit submit thread.

Anyway, Was supposed to have pesto tonight, but the spaghetti squash didn't cooperate ( was rotten).

Not planning on having it in the extreme near future, and dont want it to go to waste.

If freezing and thawing doesn't take anything away from it, then thats my answer.
If it does, then Ill figure out a way to use it in the next few days.

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Old 05-02-2020, 06:07 PM   #2
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I don't recommend it, because the raw garlic does not freeze well, IMO. However, if using in just a few days, it will probably be OK. When I used to save basil, for the off season (now, I have it fresh, year-round!), I just froze the basil, with a little oil, and added the garlic later.
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Old 05-02-2020, 06:08 PM   #3
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Pretty sure somebody on here freezes it in ice cube trays.
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Old 05-02-2020, 06:39 PM   #4
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I freeze pesto in ice cube trays. Never a problem. It's just me, so I always have extra.
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Old 05-02-2020, 07:12 PM   #5
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I freeze meal-sized portions all the time. You can't tell it's been frozen.
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Old 05-02-2020, 07:53 PM   #6
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I have read that it's better to freeze it before adding the cheese.
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Old 05-03-2020, 12:56 AM   #7
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Quote:
Originally Posted by PrincessFiona60 View Post
I freeze pesto in ice cube trays. Never a problem. It's just me, so I always have extra.
Quote:
Originally Posted by Andy M. View Post
I freeze meal-sized portions all the time. You can't tell it's been frozen.
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Originally Posted by taxlady View Post
I have read that it's better to freeze it before adding the cheese.
I've been freezing basil pesto for years, in meal-size packages and in ice cube trays, with the cheese. It always thaws fine and tastes like the day I made it.
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Old 05-03-2020, 10:47 AM   #8
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definitely freeze
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