The Best Way to Freeze Pesto Is Not What You Think — Preserve 2.0

August 26, 2016

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http://www.thekitchn.com/feedburnermain

Whenever I am stuck with more fresh herbs than I can manage — be it herbs from my tiny container garden on my balcony or a big bunch from the grocery store — I undoubtedly make pesto. Just last week I made both sage and thyme pesto in order to get a handle on my excess. Then I froze the two to use on pasta, fish, chicken, and even just good bread whenever the craving strikes. But I don’t freeze pesto the way most people tell you to (in ice cube trays). I have a method that I wholeheartedly believe is better.

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