Tuesday, September 16, 2008


Carla asked how I freeze pesto.

I make my pesto - basil, oregano, olive oil, GARLIC, nuts, salt & pepper, Parm cheese (or other similar hard, aged cheese from Italy) - then I pour it into the openings in an ice cube tray. I don't EVER use them for anything other than freezing pesto. I cover each tray with either some regular plastic wrap or some of that Press'nSeal kind, stack them, then stick them into the freezer. In about a day I pop all the cubes of pesto out of the trays and put them in a gallon-sized freezer bag and stick that into the big freezer. Each cube makes a serving's worth of pesto. And pesto isn't just for serving on top of pasta - I pop a few of them into the broth whenever I make Minestrone Soup in the wintertime.

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