Steve Pope wrote:
> 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?
>
> It's best to leave out the cheese and include the olive oil.
> The other ingredients you can do either before or after
> freezing. I find it most convenient include everything
> but the cheese.
>
> Steve


Thanks. Will the nuts get soggy if they are frozen in oil?

gloria p