Ice Cube Tray Tricks
From
Alicia
| May 22, 2012
In Kitchen Basics
Featured Recipe: Classic Basil Pesto
It's time to start making pesto. My basil plants are bursting forth and I have no other choice - LOL!
Seriously I love this time of year. But I cannot possibly consume the homemade pesto any faster than I can consume the fresh basil so here's what I do:
Spray a plastic ice cube tray lightly with nonstick cooking spray. Spoon the leftover pesto into the holes of the tray, leaving a bit of room for expansion. (Each tray section holds 1 to 2 tablespoons nicely.) Stick the tray into the freezer.
After the contents are frozen solid, remove the tray and pop out the cubes. Stick these into freezer-weight plastic bags, label it with date and contents name, and put the bag back into the freezer.
Next time you need a bit of pesto to smear on pizza or toss with noodles, pull a cube out and place it in a dish at room temperature until it thaws, about 10 minutes. (When tossing with cooked, still-hot pasta, you can skip this part.)
This also works with pizza sauce, peanut sauce, hotdog chili, wine (for cooking with later, not drinking), and probably a lot of other things I’ve never thought of. Let me know what ice cube tray tricks you find!
Comments
From Shelly Hixton - May 28, 2012
Delicious recipe approach as always, Alicia! I appreciate this wonderful way of ice cube tray tricks. Thanks for published with enough information!
Related Recipes
Classic Basil Pesto
July 19, 2012
Homemade pesto is more intense and flavorful than already prepared pesto from the supermarket and a bit thicker as well.
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From Martha in KS - May 24, 2012
I learned this trick from my namesake - the Other Martha - and it works great! Now if I could get my basil to thrive so I can have a big batch of pesto. Have a great holiday weekend!