Two large bowls of basil made three batches of pesto. I processed the basil with garlic, lemon juice and olive oil. Then I put the partial pesto in quart sized freezer bags and laid them flat in the freezer. It is partial pesto because it does not have the cheese in it yet. The flat bags fit perfectly in the freezer basket. When it is time to use the pesto, it will be defrosted and parmesian cheese will be added. This will be very yummy this winter when fresh basil is not available.
This sounds so delicious! Do you following any specific proportion for the ingredients?
ReplyDeleteSunita, it is about a cup and a half of fresh basil leaves, 1/2 cup olive oil, 1/4 cups lemon juice and 3 cloves of garlic. When I add the cheese it will be just enough to make the pesto thick.
ReplyDeleteI bet that smells amazing. Love love love basil!
ReplyDeleteYum, I love pesto. I forgot to plant basil this year. :(
ReplyDeleteMeems and Racquel, it smells fantastic. I get luck and the basil reseeds itself each year. I also recieved a packet of mixed basil seeds from Monica's slow mail seed exchange.
ReplyDeleteWow neat! This is a really great site! I am wondering if anyone else has come across something
ReplyDeletesimilar in the past? Keep up the great work!
Sounds yummy. If I can get around to it, I need to do that, too. I can't stand wasting all that beautiful basil.
ReplyDeleteI have a great recipe for pistachio pesto I'll send ya.
All I can say is "YUM."
ReplyDeleteNola, I'd love the recipe.
ReplyDeleteI know Dee, yumm.
well, it suppose to be in 3D, can I download and watch? will it show normally?
ReplyDeleteDon't know what you were looking at but I don't think it was here
ReplyDelete