After talking about making all that pesto yesterday, I wanted to show you how I freeze it for storing. I didn’t want to have to keep the whole quart 1/2 fresh–or freeze it in one solid bunch. So, I used the method I use for “single-serve” freezing. You can use this tip for other “liquidy”-ish things, too. I think it would work well for small portions of pasta sauce, yogurt for smoothies, single serve applesauce portions.
First, I put a layer of Glad’s Press ‘n Seal wrap down on a muffin tin (you can use the big ones or the mini ones, depending on what you’re freezing). I kind of smoosh the wrap down into the tin and add a small amount of the substance to be frozen. I don’t allow it to come all the way to the top. Then, I tear off another piece of the Glad’s Press ‘n Seal wrap to the top, making sure to seal all the way around each little circle. Next, I pop it into the freezer. After it is completely frozen, I take the sheet out and cut liberally around each circle. They then get thrown into a Ziploc freezer bag and put back in the freezer.
When you are ready to use the puck, just pull the Press ‘n Seal pieces apart and throw it in bowl to thaw.
I use this method for:
*extra portions of broth
*yogurt (just blend into your smoothie still frozen)
Can you think of anything else this could be used for? Or do you have another (maybe even simpler) method for accomplishing the same benefit?