Freeze pesto for quick side dishes

What you need:

• 100 g dried tomatoes
• 1/8 l white wine
• 1 chilli pepper
• 5 tbsp olive oil
• 1 bunch of basil
• 3 cloves of garlic
• Cayenne pepper
• freeze bag
• Freezer cans

Recipe for tomato pesto

1. Put the dried tomatoes in a saucepan and boil them with the white wine.
2. Then add the chilli pepper and let everything stand for 10 minutes. The tomato / chilli mixture must then cool down.
3. Pour the mixture into a blender and add the basil and garlic, season to taste and season with a little cayenne pepper.
4. Now everything is whisked well with the hand blender and put in the refrigerator for one night. This is how the tomato pesto becomes Freeze prepared.

This is how you can freeze the pesto properly

1. You can take the pesto out of the fridge the next day and fill it in bags specially designed for freezing. To do this, suck the air out of the bag and seal it airtight with a clip. Plastic cans are also suitable for frozen goods.
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2. Fill the pesto in portions.
3. The containers must be hermetically sealed. Write the freeze date on the container.
4. Also, make sure that you never fill the containers completely, because frozen food will expand.
5. The ideal temperature of the freezer compartment should be set to minus 18 degrees.
6. You can usually freeze pesto for at least 6 months.
7. At the thawing you should take the pesto out of the freezer the day before and then put it in the fridge overnight to thaw.
8. Frozen food must thaw slowly. This is how the vitamins are retained.
9. You should use the thawed pesto on the same day. Otherwise it draws water and loses taste.
10. You should never freeze warm pesto.

So you always have a quick pesto on hand for a long time.