So pesto, is such a great sauce.

You can dip bread into it.

You can coat pasta with it.

You can drizzle over chicken, steak, fish.

You can basically use it with anything.

So, it makes sense to make a big batch and save it.

But, like anything that starts out fresh and green, it can brown after being stored (either fridge or freezer) for any amount of time.

Here’s the key… coat the top of the pest you are saving with a slight layer of evoo. No more than 1 Tbsp. Then refrigerate or freeze to your hearts content.

This works if you are freezing in ice cube trays, or large containers… just coat the top.

And, presto- perfectly green and fresh pesto anytime you want it.