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
> 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


That works, or you can make it up all the way and freeze it. (It
freezes great)

Bob