In article >,
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?
>
> Reminder to self: find those ice cube trays!
>
> Thanks in advance for any help and advice.

I don't like the ice cube method either. I've been freezing my
almost-pesto in those 2-zipper zip-lock quart bags, flat on a sheet.
After they freeze solid, I store them upright on the freezer door. I do
put a little garlic in but will add more with the nuts when I eventually
use it.
--
"I will show you fear in a handful of dust"
-T.S. Eliot