How to Freeze Pesto

If you make pesto as often as I do, you’ve undoubtedly pondered the best way to freeze pesto. We’ve all seen, and probably tried, the ice cube tray method to freeze pesto. Don’t get me wrong, that is a fail-proof technique for those who love pre-portioned condiments and consistently use the same amount of pesto each time they reach for it.

But what if, like me, you just want to defrost enough pesto for a couple of chicken breasts? Or, maybe to slather on a slice of that gorgeous loaf of bread you can’t resist? (Is it just me??)

Don’t worry, I’ve got you covered. This is hands down the best way to freeze pesto.

How To Freeze Pesto – Notes

The trouble I have with using the ice cube tray method to freeze pesto is that I don’t always want an ice cube sized amount of pesto. I want to have a little control over my portioning.

This technique is different in that it involves freezing the pesto as a thin sheet, allowing me to break off as much, or as little, as I’d like at a time.

Because the frozen sheet of pesto is thin, it is easy to break off a small bit to spread on toast or a sandwich, enough for a couple of salmon steaks, or a big chunk for a bowl of pasta.

I like having the freedom of choice when I freeze pesto, what can I say. As a household of two, we don’t always want to cook a large amount of food and be left with more leftovers to store.

Step by Step Instructions

Step 1

Prepare my favorite pesto following this recipe

Step 2

Line a small rimmed baking sheet or shallow baking dish (I use an 8×8 glass pyrex) with wax paper. Spoon the pesto onto the wax paper.

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Step 3

Spread pesto evenly in the dish.

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Step 4

Place a second sheet of wax paper over the top of the pesto and gently press to smooth out the surface.

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Step 5

Freeze pesto for at least 4 hours (or overnight). Once frozen, remove the dish from the freezer and carefully lift the pesto out of the dish by pulling up on the wax paper.

Gently peel the paper from either side and slide the sheet of frozen pesto into a large plastic freezer bag. Voila! Now you have a thin sheet of frozen pesto that you may easily break apart as needed!

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Want more recipe ideas for your leftover pesto? Try my Pesto Vinaigrette! You’ll never go back to bottled dressing.

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