I am a SERIOUS fan of pesto. Especially Freezer Sun-Dried Tomato Pesto.
But it wasn’t always that way…
WARNING: If you’re squeamish and tend to get grossed out easily, prolly don’t read this story.
Now you’re all excited to read the story, huh? Even you squeamish people. Well, I warned you…
Years ago, we were on our annual Lake Powell trip, a.k.a. our trip to water sports, sun-bathing, delicious-food HEAVEN. We rent a house boat, find a secluded campsite, and spend a week wake-boarding, water-skiing and sleeping under the stars on top of the house boat.
On one peaceful night sleeping under the stars, I was suddenly awoken in the middle of the night by my brother puking our pesto dinner all over my sleeping bag. SO GROSSSSSS. Even after cleaning it up, I still smelt pesto all night long. Needless to say, I wouldn’t even LOOK at pesto for numerous years.
But finally, I was able to get over that traumatic event 😉 and re-kindle my love for pesto.
I always keep some pesto on hand in the freezer to pull out on my busy nights and whip up a tasty (easy peasy) dinner. Sometimes I’ll mix it into a store-bought pasta sauce, sometimes I’ll just eat it plain, warmed up over some zoodles and melting with parmesan cheese.
I also use it in our One-Pan Pesto Sausage and Veggies recipe, and it’s great smeared onto a sandwich or wrap for lunch. There are so many tasty options of how you can use your pesto!
My pesto hack: Make a big batch of it and scoop it into an ice-cube tray. Freeze it for a few hours and then pop them out into a Ziploc bag to keep in the freezer. That way, anytime you want pesto, you have individual portions ready to go! Just grab one or two cubes out of the freezer and warm them up!
Voila. Dinner on the table in 10 minutes tops!
- 36-oz. jar sun-dried tomatoes
- 3 cups fresh basil, thick stems removed
- 1 head garlic
- 2 cups grated parmesan or pecorino cheese
- 1/2 cup extra virgin olive oil or avocado oil
- 1/2 cup pasta water or water
- Salt and pepper to taste
- Put tomatoes (and oil they are packed in) and basil in food processor.
- Add peeled garlic cloves to tomato mixture.
- Process until tomatoes are finely chopped.
- Add all other ingredients and process another 30 seconds, or until combined well and smooth.
- Use immediately or divide into portions and freeze for up to 6 months. *See notes!
*We like to divide our fresh pesto into ice cube trays and freeze. After a few hours, pop them out of the trays and freeze cubes together in a Ziploc bag. That way, you have individual portions you can use whenever you need to!