Putting up pesto!!

Armfuls of fresh basil is a perfect excuse to put some pesto in the freezer for winter.

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Follow Marcella Hazan’s recipe. Actually just but her book, it’s fantastic.

pesto the Italian way
Blend 2 cups tightly packed basil with 1/2 cup good quality olive oil and 3 tablespoons pine nuts. Add a pinch of salt.

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Put into a freezer proof container or what I prefer is muffin tins— that way you don’t need to defrost huge quantities.
Will keep in freezer for up to 6 months
** apparently the color may turn brown— don’t worry it still tastes fine***

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4 responses to “Putting up pesto!!

  1. To avoid the brown color, blanch the basil in boiling water for 30 seconds. Take it out and squeeze out excess water. Continue with the recipe as usual. It will stay bright green! This is how we do it in the restaurant where I work.

  2. Oops, forgot to say plunge it in an icebath after blanching! Then squeeze!

  3. I make and freeze pesto every year with the abundant crop of basil from my garden.

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