Shelf life depending on the recipe
For freezing, you should only use freshly prepared pesto that has not previously been stored. This is how you prevent microbial contamination. The shelf life of frozen wild garlic pesto depends on your “family recipe”: Do you use Parmesan or other animal foods? Or do you only prepare your pesto from wild garlic, oil, salt, garlic, nuts or pine nuts and other vegan ingredients?
A purely vegetable wild garlic pesto can be stored in the freezer for up to a year. However, you have to expect that after a few months the aroma will suffer.
You should consume pestos with dairy products after six months at the latest. The same applies here: The longer the wild garlic pesto is stored, the less intense it is in taste.
- Jerusalem artichoke in the garden - abundant harvest almost all year round
- Radish is in season all year round
- Frozen sugar snap peas for crunchy enjoyment all year round
Freeze in suitable containers
When choosing the right container for freezing wild garlic pesto, you have several options:
- Freeze your pesto in used pesto glasses (only two-thirds full so that the glass does not crack when freezing).
- Use tightly sealable plastic boxes.
- Freeze the wild garlic pesto in freezer bags.
- Use ice cube trays to freeze the pesto in good portions.
Freeze in ice cube trays
Since pesto usually only needs small portions, it has proven useful to use ice cube molds for freezing. Proceed as follows:
- Use teaspoons to fill the hollows of the ice cube container with wild garlic pesto.
- Place the ice cube tray firmly and level in the *** freezer compartment.
- Let the pesto cubes freeze for several hours.
- Remove the ice cubes from the mold and transfer them to a freezer bag, previously labeled with the date and contents.
- Close the bag tightly and put it back in the freezer.
In this way, you can easily take the required amount of wild garlic pesto in cubes from the freezer bag and leave the rest frozen.
Instructions for thawing wild garlic pesto
Let the pesto thaw slowly in the refrigerator to prevent bacterial contamination. If you want to use the wild garlic pesto as a base for a heated sauce, you can also add the frozen cubes directly to the saucepan.