Pesto For Ice Cube Tray – a delicious recipe with basil, parmesan, walnuts, garlic, lemon juice, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
PREP- For each batch of pesto, combine 3 cups basil (or 1 1/2 c basil and 1 1/2 c spinach), 1/2 cup parmesan, 1/2 cup walnuts and 4-10 garlic cloves (according to your preference- we were on the lower end of that amount) in a food processor. Blend. Then add in 1/4 cup of lemon juice and 1/4 cup of olive oil and blend again.
2
TO FREEZE- Pour into ice cube trays and place in the freezer over night.
3
IN THE BAG- Place 4-5 ice cube sized pesto 'cubes' in each bag.
4
TO COOK- Make a big batch of noodles. After the cooked noodles are drained, add the pesto cubes, the noodles, and other veggies or chicken (whatever you have on hand- we usually addsun dried tomatoes and leftover shredded chicken) to the pot and warm.
5
TO SERVE- Add a generous sprinkle of parmesan cheese and a salad and you have a dinner that tastes like the garden, even in the middle of winter.
653
kcal
Calories
43
g
Fat
47
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 c basil or 1 1/2 c basil & 1 1/2 c spinach, 1/2 c parmesan, 1/2 c walnuts, 4 - 10 garlic cloves, and more.
Yes, Pesto For Ice Cube Tray falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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