Pesto from frozen basil & parsely
I decided to try it last summer when I had tons of fresh parsely and basil growing. I cut it regularly, removed the stems and froze it in zip-lock bags with all the air removed. I always seem to run out of my frozen pesto in the middle of winter and decided it was worth a try to make it from frozen herbs.
Well - it worked beautifully. It is a lovely green and tastes every bit as good as when I make it from fresh leaves! (BTW, I didn't blanch the herbs - never do)
Just wanted to share my little success!