How to freeze pesto


	How to freeze pesto

Lexica

7-1-2009 5:34 PM

138 views

tags:

food, cooking, freezing, preserving, pesto

Lexica says:

I want to experiment with pestos beyond the standard basil.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/b444e1bb-421d-4c55-b125-e938231e2ace/8E2F8B4B-8867-4B77-B455-D3F2C62618B1/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.culinate.com/books/collections/all_books/Essentials+of+Classic+Italian+Cooking/pesto?utm_source=NL20090701&utm_medium=email&utm_content=Pesto&utm_campaign=Summers_Bounty" href="http://www.culinate.com/books/collections/all_books/Essentials+of+Classic+Italian+Cooking/pesto?utm_source=NL20090701&utm_medium=email&utm_content=Pesto&utm_campaign=Summers_Bounty" style="font-size: 11px;">www.culinate.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/books/collections/all_books/Essentials+of+Classic+Italian+Cooking/pesto?utm_source=NL20090701&utm_medium=email&utm_content=Pesto&utm_campaign=Summers_Bounty"><P>Assemble your pesto (I’ve not run into one that doesn’t freeze well)<BR clear="none" />
to completion except for cheese.  Using a spatula, carefully<BR clear="none" />
fill all the cells of a plastic ice cube tray, being careful to force<BR clear="none" />
out any air bubbles (it takes a little over two cups to fill an<BR clear="none" />
ordinary tray).  Place the tray in a plastic freezer bag and allow to<BR clear="none" />
freeze solid.   Twist the tray and remove the cubes to a plastic<BR clear="none" />
freezer bag (I double bag).  One cube roughly equals a serving when<BR clear="none" />
you add cheese at the time of use.   It takes about 15 minutes thaw a<BR clear="none" />
cube.  I usually set them out when I start to cook and add the cheese<BR clear="none" />
separately to the dish.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/books/collections/all_books/Essentials+of+Classic+Italian+Cooking/pesto?utm_source=NL20090701&utm_medium=email&utm_content=Pesto&utm_campaign=Summers_Bounty"><P>I’ve not noticed any change in flavor in our -10F freezer for up to a<BR clear="none" />
year.  Note: I do not use butter.  I use a good quality EVOO, never<BR clear="none" />
add salt (draws water out of the leaves), do include pine nuts, garlic<BR clear="none" />
and the herb of the day.  If you use an herb that’s enhanced with a<BR clear="none" />
little lemon juice, that can be included in the frozen mix.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.culinate.com/books/collections/all_books/Essentials+of+Classic+Italian+Cooking/pesto?utm_source=NL20090701&utm_medium=email&utm_content=Pesto&utm_campaign=Summers_Bounty"><P>Talk about elegant fast food....</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/8E2F8B4B-8867-4B77-B455-D3F2C62618B1/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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