A common complaint from those who are only cooking for one or two at a time is that it is cheaper to eat out once you by all of the fresh ingredients. This does not have to be the case if you know just a few tricks. Fresh basil pesto is a favorite of mine and with this trick, you can have it on hand pretty much all the time. The pesto can be taken out of the freezer and thaws within about 10 or 15 minutes so it is always ready. For extra convenience, I scoop one tablespoon portions into an ice cube tray to serve. That way, you can only take out exactly what you need at a time. You could also scoop tablespoon size portions onto wax paper and freeze them that way as well if you do not have an ice cube tray.
Step by Step
1. Using a tablespoon, scoop leftover pesto into ice cube trays.
2. Cover and freeze overnight.
3. Either leave in ice cube trays, or pop out pesto cubes and place in freezer bag; return to freezer.
4. When ready to use, let exact amount of pesto thaw on the counter for 10 to 15 minutes.
No Ice Cube Tray Option:
1. Cover a baking sheet with wax paper (or parchment paper)
2. Using a tablespoon, scoop leftover pesto onto wax paper being careful not to let each one touch.
3. Freeze overnight.
4. Remove pesto discs and add to a freezer bag; return to freezer.
5. Thaw same as above.