Hot answers tagged

7

I'm not totally certain whether you're trying to end up with room-temperature shelf-stable pesto. If so, you may have to look elsewhere. However, my family has grown bumper crops of basil before, and been left with the task of trying to preserve it for year-round pesto. You noted that making pesto and freezing it doesn't work well due to the Parmesan ...


5

I typically do one of two things when I'm dealing with my end of year basil crop (trying to use it before that first frost) : Freeze it: make pesto as normal, except for the cheese. Portion it out into some sort of small container, and freeze. I have an ice cube tray that I use specifically for this (as it would now make garlic-y ice cubes) and use 3 or 4 ...


3

Do what I've been doing for 10 years: freeze it in 4oz jelly jars, with 1/4" of headroom and a slick of oil on top. I have pesto that's been in the freezer for four years, and it's still quite good. Sealing it in the jars, with the oil, minimizes oxidation-related discoloration. If you're really concerned about it darkening, then you can blanch the ...


Only top voted, non community-wiki answers of a minimum length are eligible