Return to the Once-a-Week Cooking Forum
| Post a Follow-Up
Preserving Pesto
| | |
Posted by Cookie (loufamaine@aol.com) on Sun, Jul 8, 01 at 11:30
| In your opinion, what is the best method for preserving pesto? Can it be frozen? Many thanks. |
Follow-Up Postings:
RE: Preserving Pesto
| | |
| 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.) |
RE: Preserving Pesto
| | |
| 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) |
RE: Preserving Pesto
| | |
| 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. karen |
|
|
|
|
