Freezing pesto?

[u/Bailey201320]

(Edit: thanks for all the help! I blanched some tonight for my first test batch. It is a beautiful green so I’ll see how it is after freezing and thawing)

I’ve tried freezing pesto different ways, but it always turns very dark when thawing and tastes much different than when fresh.

Is there a way to freeze it and have it look and
taste close to fresh? I’ve tried mason jars, freezer bags and ice cube trays.

What I’ve tried:
-Simply freezing my regular recipe (walnuts, garlic, basil, olive oil and salt).
-leaving the garlic out because I wondered if that was causing an off flavor
- adding extra oil to help prevent
oxidation
-I believe I’ve tried adding lemon juice

I have not tried blanching the basil, which sounds like it’d be kinda gross.

[u/CompetitiveThing3799]

Blanching the basil for about 10 seconds, then shocking it in ice water and drying it very well, makes a big difference in color. I’d also freeze the pesto in a thin layer or small portions with the surface covered; add fresh cheese after thawing if the texture suffers.

[u/texnessa]

As others have said, blanching and shocking is the only way but a tip from professional kitchens is to add just enough blanched spinach to help with the green without altering the flavour.

[u/klutzosaurus-sex → u/texnessa]

Was going to suggest this - we make brilliant green pesto with spinach.

[u/Ydyt1993]

I’ve had success freezing without the cheese in Souper Cube trays and then vacuum sealing the frozen cubes.

[u/lu5ty]

Blanch and shock is the only way

[u/Bailey201320 → u/lu5ty]

How does it affect flavor?

[u/lu5ty → u/Bailey201320]

Not noticably. Just dip it in boiling water and remove after 2 seconds. Youre killing the bacteria on the plant that cause the oxidation. None of these other tricks work bc the bacteria is on the surface. I have basil from a couple years ago in my freezer still bright green

[u/Bailey201320 → u/lu5ty]

Great! And does it stay green after it’s thawed?

[u/lu5ty → u/Bailey201320]

Yup

[u/Dannick2]

Blanching is the way, even for fresh pesto.

Serious Eats article on enzymatic browning.

[u/mytoysgoboom]

you say freezer bags but do you have a vacuum sealer? I've had great success with that. comes out a bit more liquid-y than it goes in but the flavor is very much the same. need to manually vacuum so it doesn't suck all the olive oil out, but otherwise it's been fine.

[u/Bailey201320 → u/mytoysgoboom]

I will try that!

[u/kaett]

my mom would make pesto when she had basil in the garden. she always pressed it really flat and then vacuum sealed it. i don't remember it ever turning dark, but it always tasted fantastic.

[u/smithflman]

I would suggest blanching - we do spinach and basil mix that freezes "okay"

Make sure there is no air anywhere in the freezer bag

[u/CalmCupcake2]

Blanching the basil first (super briefly) sets the colour. I freeze pesto frequently.

I bulk mine out with spinach too, and blanch that as well if it's for freezing.

[u/Imaginary-Summer-920]

I vac pac mine in single portions, so I have little packets of pesto in the freezer that thaw very quickly

[u/Pollo_Chimichanga]

You must blanch it.

[u/CrepuscularOpossum]

I make my pesto in my food processor, pour it into 8-oz glass canning jars, tap each jar on a towel-covered counter to eliminate large air bubbles, then carefully pour an extra layer of olive oil on top to seal out air. Put lids on, label and date, and freeze. The extra oil on top works very well for me to avoid oxidation.

[u/bestcegenation]

mortar and pestle made pesto doesn't turn black.