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5 Minute Freezer Pesto Cubes

An easy way to freeze a big jar of pesto in ice cube trays so you can use one or two tablespoons at a time instead of thawing the whole bottle. Five minutes of hands on work and the cubes keep for about three months in the freezer.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 14
Ingredients Equipment Method Notes

Ingredients
  

  • 22 oz basil pesto one Costco jar, or whatever you have left over

Equipment

  • 1 Ice cube tray
  • 1 Plastic wrap
  • 1 Ziploc freezer bag

Method
 

  1. Lay a piece of plastic wrap over the top of an empty ice cube tray and press it down into each hole.
  2. Spoon the pesto into each lined hole, about 1 to 2 tablespoons per cube.
  3. Smooth the tops with the back of the spoon so the cubes freeze flat.
  4. Freeze the tray for at least 4 hours, or overnight.
  5. Lift the whole sheet of plastic wrap out of the tray and peel the frozen cubes off of it.
  6. Drop the cubes into a ziploc freezer bag, squeeze out the air, and write the date on the bag.
  7. If you only have one tray, refill it and repeat until the jar is empty.
  8. Use the cubes straight from frozen. Drop one into a hot pan or into drained pasta and stir until it melts.

Notes

The 5 minutes is the spooning. Freezing time is not counted in the total, so start this the night before you need it.