It’s summer time and that means plenty of fresh basil in my garden, which in turn means plenty of pesto in my fridge! Did you know you can freeze Pesto? I make a batch of pesto, then put tablespoon-size blobs on a cookie sheet lined with waxed paper. I freeze it, pry the blobs off the waxed paper and put them in a zip-top bag or container with a lid, and simply take out as much as I need for my recipes.
This recipe is fast and easy and lends itself well to any size group, whether you’re serving breakfast for 2 or for 22. You’re only limited by your oven space and the number of ramekins you own. Believe it or not you can even make this on saucers!
Recipe originally posted July 2009