Homemade pesto spooned into a plastic film-lined ice cube tray. Once frozen, pop out the cubes, wrap each tightly and store in a freezer bag or – better still – vacuum seal them.
I don’t have a mechanical vacuum sealer; I usually zip-bag them and suck out as much air as possible with a straw.
Even not vacuumed, they seem to last forever as long as they’re not allowed to dry out. The high olive oil content may account for that.
Homemade pesto spooned into a plastic film-lined ice cube tray. Once frozen, pop out the cubes, wrap each tightly and store in a freezer bag or – better still – vacuum seal them.
I don’t have a mechanical vacuum sealer; I usually zip-bag them and suck out as much air as possible with a straw.
Even not vacuumed, they seem to last forever as long as they’re not allowed to dry out. The high olive oil content may account for that.
Each cube does me enough for two pasta servings.