5.0 from 3 votes
Frozen Pesto Cubes (in muffin tins!)
Learn how to freeze pesto cubes in muffin tins. Perfectly sized - much better than the ice cube tray method!
Cook Time
mins
Total Time
5 mins
Servings: 12 cubes
Calories: 240 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 3 cups pesto homemade or store bought, adjust quantity to fit your muffin pan if needed
Instructions
- Scoop the pesto evenly into the cavities of a mini muffin tin. You do not need to grease the pan first, as the oil in the pesto is sufficient to keep the pesto cubes from sticking.
- Cover the tray with plastic wrap, and freeze overnight.
- Use a butter knife to pop the pesto cubes out of the muffin tin. Store them in a freezer bag, in the freezer, for up to 6 months.
- When you are ready to use the frozen pesto, you can simply allow them to thaw at room temperature or heat in the microwave.
Cup of Yum
Notes
- Note that the quantity of pesto needed will vary based on your pan dimensions. I have a 12 count tin and a 24 count tin that both hold approximately 3 cups of pesto. Obviously, the cavities are roughly half the size in the 24 count tin, so your pesto cubes would be smaller. I prefer the larger 12-count size for this recipe.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Cholesterol
5mg
(2%)
Sodium
580mg
(24%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1250IU
(25%)
Calcium
100mg
(10%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12cubes
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 5mg | 2% |
| Sodium | 580mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1250IU | 25% |
| Calcium | 100mg | 10% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.