In your opinion, what is the best method for preserving pesto? Can it be frozen? Many thanks.
Marcella Hazan has a good method for doing this in one of her early books. I can't quite recall what she suggests, but I think that she tells you to freeze just the basil-oil-nuts mixture, then to add the butter and cheese fresh. (I did this for a few seasons and liked it pretty well, but finally decided that I really only wanted pesto in the summer anyhow and quit trying to extend its season.)
One easy way to preserve pesto is to freeze it in ice cube trays, then transfer to a Ziplock bag when solid. This way, you can simply take out however many cubes are necessary. HTH =o)
I freeze my basil/oil mix in very thin "sheets" so I can easily chip off as much as I need.
Peel off the leaves, rinsed and mostly dried. Then I process in a food processor with oil( I use canola or safflower oil). Then I put the mix into very heavy zip lock freezer bags, and flatten it. I can then place about 10 in a stack in the freezer.
When I am ready to use it, I remove as much as I need. If I am making pesto, I add the cheese, garlic and nuts at that time.
YUM!! I have 15 basil plants waiting to be harvested now. Can't wait.