George Shirley wrote:
> 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?
> 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


Thanks--I never would have thought of freezing it in a slab, but
it makes sense.

gloria p