On Fri, 05 Sep 2008 19:39:21 -0600, 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

Hi Gloria,

For years, we made the complete pesto, spooned it into ice
cube trays, froze it, and then dumped the "chunks" into
plastic bags for long term storage in the freezer.

That method worked perfectly.

All the best,
--
Kenneth

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