Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.
Cooking Light MAY 2007
Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.
Thaw in refrigerator.
Go to full version of