Gloria P wrote:
>
> O ye gurus of the pantry:
>
> 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
> garlic and pine nuts before serving?
I've done it that way and I've put in the garlic and nuts with the basil
and the olive oil and frozen it that way. Either way I've had no
degradation of product. Ice cube trays are useless for pesto for my
purposes, I freeze it in sheets on a bun pan. When frozen solid, about
two hours at -10F, I cut it into sheets with a pizza cutter then put it
in vacuum seal bags and back into the freezer. Usually one bag is enough
for a basil pizza or you can cut it into smaller pieces and revacuum the
bag. YMMV
>
> Reminder to self: find those ice cube trays!
>
> Thanks in advance for any help and advice.
>
> gloria p