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Fresh herbs--dry or freeze them for winter?
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Michel Boucher
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(MrAoD) wrote in
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> If you plan on making pesto simply grind it and add olive
> oil, then freeze. Don't put the pine nuts/cheese/complete boat
> of oil in at the time of freezing, just use the base oil/basil
> mixture as the start for fresh pesto.
I usually include the chopped garlic. Also, the best way to freeze
pesto is in plastic ice trays. Once hardened, you pop them out and
toss them all into a freezer bag and back in the deep cold.
--
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