Basil Pesto Ice Cubes
6 loosely packed cups Italian basil leaves, approx. 3 bunches
¾ cups raw cashews (or almonds)
½ cup olive oil (plus extra for topping)
8 large cloves garlic, peeled (or more to taste)
1 tablespoon apple cider vinegar
¾ teaspoon salt
Food processor
Ice cube trays
1. Combine all ingredients in food processor
2. Run food processor, stopping to scrape down sides until all ingredients come
together into a smooth paste
3. Taste for salt (add more if necessary)
4. Spoon into ice cube trays, leaving a ¼ inch headroom
5. Top each cube with olive to seal the flavor
6. Put in freezer overnight (minimum 6 hours or until olive oil is opaque and frozen)
7. Once frozen, remove pesto cubes from tray, place into vacuum bag and seal.
Pesto cubes sealed in vacuum bags will keep for up to 2 years in the freezer!
To Use in Pasta:
Dissolve one cube per serving of pasta in a small amount of hot water reserved from
boiling pasta. Use 3 tablespoons of pasta water per pesto cube. Mix into pasta and enjoy
the tastes of summer year-long!
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