I regularly do the frozen pesto in the ice cube tray trick. Everything but the cheese. It holds its color just fine and is more pungent than the premade stuff. It's farmer's market time here in the upper midwest and you can get great gobs of fresh basil for a song. I make up large batches of pesto, freeze it in ice cube trays immediately and then shuck the frozen cubes into ziplock bags in the freezer. Defrost, mix in your grated cheese and use. You can add more oil if you need to when you add the cheese..
- topicHerbs And Spicestagged by System, 5/23/10
Related Forum Threads
- Measuring? Last post on 4/11/14 at 7:27am in Food & Cooking
- What treat would you buy again and again... Last post on 8/20/14 at 10:23am in Food & Cooking
- Welcome, Spring! Last post on 3/21/14 at 10:05am in Food & Cooking
- Getting started Last post on 3/22/14 at 1:59pm in The Chef's Garden
- Cheap Saffron Last post on 9/19/13 at 7:53pm in Food & Cooking
How To Prepare Fresh Herbs For Cooking
Last edited: 1/10/12
- Top 10 Least Well Known Culinary HerbsLast edited: 5/8/10
- History And Descriptions Of ChiliesLast edited: 3/8/10
- A Standard For All SeasonsLast edited: 2/16/10
- Pepper Profile ChipotlesLast edited: 2/16/10
The best recipes to prepare at home are not always those found on the latest cooking program or come from trying to replicate the goodness found at the hottest restaurant. Some recipes may even be...
I graduated in 1984 when tuition was about $8000 per year, expensive at the time. Back then there were fewer culinary programs around the country than there are now. CIA was considered the Harvard...
First I should say that I went here in 2010 and dropped out in 2013. I fell in love with Japanese Cuisine and after staging at a Japanese restaurant for free for one day, I learned everything I...
I am a culinary student and this was my first knife I ever had. I loved the way the handle was shaped and loved the weight I felt in my hand. The blade stays sharp and is a great length. After just...
I've been on a bit of New Orleans Cajun and Creole kick with my cookbook reviews recently so I thought I'd stray a bit, although not too far and review a cookbook about seafood that can be found...
Why does my fresh basil turn black? - Page 2post #31 of 328/18/11 at 8:05pm
ChefTalk.com Top Pickspost #32 of 3210/16/12 at 3:31pm
- Why does my fresh basil turn black?
ChefTalk.com Top Picks
- Top 10 Least Well Known Culinary Herbs
Currently, there are 231 Active Users (8 Members and 223 Guests)
- › Best concentrated beef, chicken or veg base 6 minutes ago
- › Pig Roast! 8 minutes ago
- › So, What are You Fermenting??? 13 minutes ago
- › Advanced sharpening and polishing techniques 20 minutes ago
- › Where to start from here? 35 minutes ago
- › September 2014 Challenge - Rice 51 minutes ago
- › Choosing between two knives 1 hour, 31 minutes ago
- › white chocolate sauce? 1 hour, 36 minutes ago
- › Bacon in the Oven 2 hours, 23 minutes ago
- › Have you already heard about Nesmuk knives? What do you think about... 2 hours, 42 minutes ago
- › Polish Classic Recipes (Classics Series) by Jim Berman
- › Johnson and Wales University - Providence, RI by chefwriter
- › The Art Institute of California - Hollywood by ChefTorres87
- › J.A. Henckels International Forged Synergy 8-Inch Chef's Knife by 13krama
- › The Complete Guide to Northern Gulf Seafood by Pete
- › MAC MTH-80 8" Chef's Knife w/ Dimples by LovelyFeyd
- › John Boos Reversible End Grain Maple Chopping Block, 20 by 15 by... by wwatt7262
- › Northern Illinois University Hospitality Administration by JLomb
- › In a While, Crocodile: New Orleans Slow Cooker Recipes by Pete
- › Professional Baking by Naturesbliss