Pesto freezes incredibly well. Tip it into a 1 quart freezer bag. From the bottom loosely roll the bag in on itself towards the opening. This will flatten out the pesto, get rid of the air and prevent freezer burn. While the bag is still rolled up, seal it. Unroll. Make a note of the date and contents and freeze flat. Break off pieces as needed.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.