Let cool, cover, and refrigerate. To serve, transfer to a warmed soup tureen, and pass the pesto seperately. Freezing Tips Follow the minestrone recipe through step 2. Let cool, wrap, seal and label. Freeze up to 3 months.
Pesto freezes well too.
Prepare the entire recipe and spoon into a small freezer container, seal and lable. Freeze up to 2 months. Follow step 3 and serve according to step 4. In a bowl of a food processor fitted with a metal blade or in a blender, pulse the garlic and pine nuts for about 1 minute or until very finely chopped. Add the basil, Parmesan and Romano cheese, and process until well blended, scraping down the sides of the bowl as necessary.