Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> Gloria P wrote:
>>> 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
>
> Assume you mean squares?
Yup.
>
>> with a pizza cutter then put it
>> in vacuum seal bags and back into the freezer.
>
> Are you freezing each square individually or putting all your squares
> into one bag?
Individually, just enough for one serving for two people. If you have a
crowd over you thaw more than one bag.
>
>> Usually one bag is enough for a basil pizza or you can cut it into
>> smaller pieces and revacuum the bag. YMMV
>
> Sounds like one square per bag?