Condiment Technique: Turning Fresh Herbs into Freezer-Friendly Pesto Cubes
Creating pesto cubes from fresh herbs is a brilliant way to preserve their vibrant flavors for months. This technique not only prevents waste but also ensures you always have a handy, flavorful ingredient ready to elevate dishes like pasta, soups, or roasted vegetables. The secret lies in packing the essence of fresh herbs into small, manageable cubes that are easy to store and use. This method works beautifully with a variety of herbs, including basil, parsley, cilantro, and even arugula. By following this guide, you'll learn how to transform a bountiful herb harvest into a versatile freezer staple. First, we'll explore the best herbs to use and how to prepare them. Then, we'll dive into the process of blending them into a smooth pesto and portioning them into cubes. Finally, you'll discover how to store these pesto cubes for optimal freshness and flavor retention. With a few simple steps, you can enjoy the taste of summer herbs any time of the year.
Notes
This technique works due to the properties of freezing which slows down enzyme activity, preserving the herbs' vibrant colors and flavors. When selecting herbs, ensure they are fresh and free from blemishes. A common mistake is not drying the herbs properly before blending, which can lead to watery pesto cubes. Always use a high-quality olive oil for the best flavor. For safety, ensure your ice cube tray and freezer bag are clean to avoid contamination. Make-ahead storage is easy; just ensure the cubes are sealed well to prevent freezer burn. These pesto cubes are perfect for those moments when you crave a burst of freshness without the prep work.
Steps
- 1 Gather 2 cups of fresh herbs, washed and dried thoroughly.
- 2 In a food processor, combine herbs with 1/2 cup grated Parmesan cheese.
- 3 Add 1/4 cup pine nuts or walnuts for texture and flavor.
- 4 Include 2 cloves of garlic, peeled.
- 5 Pulse the mixture while slowly drizzling in 1/2 cup extra virgin olive oil until smooth.
- 6 Season with salt and pepper to taste.
- 7 Spoon the pesto into an ice cube tray, filling each compartment.
- 8 Freeze the tray for at least 4 hours or until solid.
- 9 Transfer the pesto cubes to a freezer-safe bag or container.
- 10 Label and date the bag or container.
- 11 Store in the freezer for up to 3 months.
- 12 To use, simply thaw a cube in warm water or toss it directly into hot dishes like soups or pasta.
Ingredients to explore
Anchovy Paste
Anchovy paste is a rich, salty spread made from finely ground anchovies, salt, and sometimes olive oil. It offers a deep umami flavor that enhances a variety of dishes.
Almond Flour
A finely ground flour made from blanched almonds, offering a delicate nutty aroma and a tender crumb to your baked goods.
Recipes to try
Sausage and Potato Breakfast Casserole
This hearty casserole combines savory sausage, crispy potatoes, and melty cheese into a golden, bubbly brunch masterpiece.
Pumpkin and Sweet Potato Bisque
Creamy and comforting, this bisque marries the earthy sweetness of pumpkin with the subtle nuttiness of sweet potato.