Pesto For Ice Cube Tray Recipes

BASIL PESTO

Steps:

• Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
• Process until fairly smooth, wiping down sides once or twice if needed.
• Add cheese, salt, and pepper and give it a quick whirl to mix.
• Use immediately or freeze in ice cube trays.
• Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).

FRESH BASIL PESTO

Steps:

• Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

ICE CUBE TRAY PIZZA BITES RECIPE BY TASTY

Steps:

• If using fresh dough, let sit out at room temperature for 30 minutes in a covered and lightly oiled bowl.
• On a floured surface, take one half of the dough and roll it out into a rectangle, about ⅛ of an inch (3 mm) thick. Repeat with other half of dough and set aside.
• Lightly oil your ice cube tray if it's hard plastic.
• Transfer the dough to cover the tray and press the dough down into every hole, holding for about 5 seconds to ensure the dough stretches properly. If it tears, you can use excess dough to patch up any holes.
• Assemble each bite with approximately one teaspoon of sauce, such as marinara or pesto, one teaspoon of cheese, and desired toppings.
• Cover the prepared bites with remaining dough and roll over the ice cube tray with rolling pin to seal.
• Trim any excess dough and save for more pizza bites.
• Freeze the ice cube tray for about an hour, until the dough has set.
• Preheat the oven to 350ºF (180ºC).
• Flip the tray onto a parchment paper-lined baking sheet to release the bites. If necessary, use a paring knife to gently loosen.
• Cut and separate the bites.
• Bake for 15-20 minutes, until the dough is golden brown and serve warm.
• Enjoy!

BASIL AND PARSLEY PESTO

Steps:

• Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

PESTO FOR ICE CUBE TRAY

Steps:

• 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. TO FREEZE- Pour into ice cube trays and place in the freezer over night. IN THE BAG- Place 4-5 ice cube sized pesto 'cubes' in each bag. 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. 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.

PESTO

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.