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So back when you were putting together the yummy, summer-fresh arugula pesto last month, you probably had some left over.  And I’m here today to encourage you to freeze that pesto for later use like I did here.  Nice, huh?

But first, let’s go back to how I put this delicious {and, oh so easy} pesto together.  Arugula pesto comes together just as quickly as it’s A-lister cousin, basil pesto.  Afterall it’s essentially the same ingredients and same method.  I used my food processor but a good blender will do the trick nicely.  Since there are so few ingredients you’ll want to use the freshest arugula and good quality cheese and olive oil to yield the best results.  In fact, I’d say that’s true of most recipes that have just a handful ingredients.

By now you’re probably wondering where I’ve posted the recipe and if you simply click right here, you’ll zip on over to that post with the recipe.

Fresh arugula with freshly grated Parmagiano-Reggiano cheese and chopped walnuts.

Adding in a bit more freshly grated Parmagiano-Reggiano and freshly ground black pepper to taste.  {So delicious}.

I froze the remaining arugula pesto into an ice-cube trays for several hours in my freezer.

And, presto!  Here are the little cubes of arugula pesto ready to be put into a zipper-top freezer bag and pulled out whenever I need one (or two).

Oh, and one other thing…if you’re scratching your head and are a little stumped on how to use your frozen pesto cubes, here are a few suggestions for how to use it (or them).

1. Drop a cube or two into vegetable soup to punch up the flavor

2. Defrost a cube and mix with softened butter to spread onto a baguette slice, top with slow roasted tomatoes and goat cheese for an easy appetizer or spread onto grilled corn on the cob

3. Defrost a cube and spread onto a sandwich of a grilled Portobello mushroom, roasted red bell pepper slices and goat cheese

4. Defrost a cube or two and mix into mashed potatoes

5. Defrost a cube and use as a spread on your next turkey sandwich

6. Use two cubes of defrosted pesto and mix with good quality mayo and sour cream to make a great dip for veggies

7. Use defrosted cubes to spread onto your next pizza before adding toppings like sliced Roma tomatoes and cheese

Hopefully, I’ve got your creative culinary juices flowing today.  The recipe possibilities with frozen pesto are pretty unlimited.

Enjoy your weekend.

 

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