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..
post #31 of 32
8/18/11 at 8:05pm
