Freezer Pesto
I grow a LOT of basil every year. Not only do we use it fresh in many summer recipes, but I dry a good portion for my own blend of Italian Herb Seasoning, and then a lot of it goes into my freezer pesto which we use throughout the year. Freezer pesto isn't just pesto thrown in the freezer. There are two differences: 1) I mix it thicker with less oil. That way when it's thawed and used, I have the option of leaving it as a paste which is best for cheese spreads or soups. Or we mix in additional olive oil later if we want a thinner blend for pastas and pesto salads. Or mix in a little oil for a consistency in between which is ideal as a sauce for pesto pizza. 2) I don't add any parmesan cheese before freezing. I've found when I want to thaw and reheat, the parmesan gums up in the pan. I found it's better to add the parmesan right before serving. I've also found lots of uses for this pesto where it's better w...
