Thanks to olive oil, pesto retains its bright color when frozen. Just drop a tablespoon of pesto into each section of an ice cube tray, and freeze. Remove the cubes, and transfer them to a heavy-duty sip-top plastic bag. Or skip the ice tray, and spoon the pesto directly into a plastic bag or container to freeze. Let the pesto thaw for a few hours before you use it.


Try this Kitchen Shortcut with Grilled Chicken and Tomato Pesto Baguettes.