Many gardeners enjoy the early fall ritual of freezing annual herbs; especially basil, cilantro, chives, dill, parsley, as well as homemade pesto. This easy process requires minimal time and effort, and can make chilly weather soups, stews and sauces full of garden fresh flavor.
While freezing herbs can be done in bulk, the key to freezing pesto is to create serving size portions – perfect for drizzling over pasta or a homemade pizza. Pesto does not preserve well when it is re-heated and re-frozen. Therefore, creating individual portions allows the pesto to taste fresh with each use.
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How To Freeze Fresh Herbs
(Baking Sheet Method)
Line a baking sheet with parchment paper, and carefully spread out the washed and dried herbs. Not allowing them to touch will prevent the herbs from freezing in a large mound. When frozen solid, place the herbs in lidded glass container back in the freezer. Once already frozen, the leaves will not clump together.
(Ice Tray Method)
After washing the herbs, place 2-3 individual leaves, or a spoonful of chopped herbs into ice cube trays. Fill the tray half full of water, gently ensuring that the leaves stay down. If a few leaves give you trouble, the next step should alleviate the problem.
Once frozen or mostly frozen, fill the remaining cubes with water, and freeze once more. When completely frozen, place the individual blocks of ice into a zip blog baggie, or a lidded glass container. When ready to use, remove from the freezer and drop the entire ice cube into soups, stews or sauces.
How To Freeze Fresh Pesto
Make your favorite pesto sauce (our favorite recipe is below), and line a large baking sheet with parchment paper. Spoon out ¼ cup mounds of pesto onto the baking sheet and place it in the freezer. When they are frozen solid, wrap each portion with plastic wrap, and store them in a lidded glass container in the freezer.
Fresh Basil-Chive Pesto
Recipe from The Happy Go Lucky Vegan
¼ cup pine nuts (almonds or walnuts will also work)
2 tbsp chives, coarsely chopped
2 cloves garlic
½ lemon, squeezed
½ cup olive oil
½ cup water
Sea salt and pepper
Method: Add all ingredients except for the water into a blender or food processor. Slowly add the water to thin out as desired. Add salt and pepper to taste.
**Fellow gardeners: what is your favorite way to use frozen pesto and herbs?