You can store herb-based pestos like this Classic Basil version in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
To refrigerate, transfer the pesto to an airtight container and pour enough oil over it to create a thin layer. This will prevent the pesto from oxidizing and changing color.
To freeze, omit the oil layer and portion the pesto into small plastic freezer bags or ice cube trays so you can defrost only as much as you’ll use at one time. If using ice cube trays, freeze until solid and then transfer the cubes to a plastic freezer bag for storage. Defrost overnight in the refrigerator.
From Freezer to Table
A sauce this versatile and delicious won’t be sitting in your freezer for long. Here are some easy ideas for how to use it. Defrost the pesto and:
- toss with hot pasta
- dress a cold potato or pasta salad
- stir into vegetable soup
- use as a topping for grilled meats and fish
- spread onto sandwiches
- scoop onto slices of toasted baguette or crackers