In article >,
Gloria P > wrote:

> My basil has finally reached the plentiful stage after three days of
> unseasonal heavy rain a couple of weekends ago.
>
> We can only eat so much caprese salad so I'd like to make pesto with
> some of the bounty and freeze it.
>
> Do I just process the leaves in olive oil and freeze, then add the
> cheese, garlic and pine nuts before serving?
>
> Reminder to self: find those ice cube trays!
>
> Thanks in advance for any help and advice.
>
> gloria p

You can do either. Some people say not to add the cheese until serving,
even if you process the rest up together to freeze. I usually throw it
all in the food processor and bag it up in 1/4 cups and freeze it. I
can't tell the diff of cheese frozen vs cheese added.

But pesto is a summer breeze in the middle of winter. mmmm.