BTW, every once in a while, I do a big batch of pesto and freeze it.
Garlic, pine nuts, and basil.
Toss it into a food processor. Pulse a lot.
Drizzle olive oil in, while running the processor.
I take the whole thing and freeze it. About 15 or 30 minutes into freezing, take a spoon or fork, and crumble... before it gets completely rock hard.
That makes it easier to pull out bits when you use it.
BTW, Most Pesto calls for Parm cheese. I dont add that until after it's out of the freezer.
Absolutely! Thank you for shedding a little more light on how to care for it once you're cooking with it!
BTW, every once in a while, I do a big batch of pesto and freeze it.
Garlic, pine nuts, and basil.
Toss it into a food processor. Pulse a lot.
Drizzle olive oil in, while running the processor.
I take the whole thing and freeze it. About 15 or 30 minutes into freezing, take a spoon or fork, and crumble... before it gets completely rock hard.
That makes it easier to pull out bits when you use it.
BTW, Most Pesto calls for Parm cheese. I dont add that until after it's out of the freezer.
Nice! I think we'll definitely have to try it!
I cook a ton, so it really helps
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