Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.

Lia Huber
Recipe by Cooking Light May 2007

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Thaw in refrigerator.

Nutrition Facts

62 calories; calories from fat 78%; fat 5.4g; saturated fat 1.1g; mono fat 2.5g; poly fat 1.4g; protein 2.1g; carbohydrates 1.9g; fiber 0.7g; cholesterol 3mg; iron 0.6mg; sodium 163mg; calcium 54mg.
Advertisement