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Old 01-09-2007, 06:54 PM   #11
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I froze mine with the parmesan, and it was fine. I leave the nuts out of mine, because I don't really care for them.
I know it's not really pesto without the nuts, but it's still awfully good, especially for soups and sauces.
By the way, I've frozen basil several ways. I like to run it through the food processor first...it emulsifies, capturing all the aroma in the oils. I then put in small ziplocs and squeeze all the air out, making a thin package. Once frozen, one can break off various sized pieces as needed.
I freeze the pesto in ice cube trays, though. Once frozen, I pop them out and into a ziplock bag. They're very handy!
I should mention...buy inexpensive plastic trays and reserve them for this purpose only. Spray with cooking spray before filling with pesto.
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Old 01-09-2007, 07:49 PM   #12
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I do it all the time. In fact, I only have two jars left from last summer and my daughter has been eyeing them every time she comes home from school. I expect to discover they are gone one of these days.

I keep them in jars, but I don't boil/seal them. I just freeze the product. Even when it's frozen, you can always scrape off what you need because the oil prevents it from freezing to a solid state. The colour is a beautiful green.
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Old 01-16-2007, 06:19 PM   #13
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I agree, I make pesto at the end of every summer, with the cheese and nuts, and put in the freezer. I have heard not to freeze the cheese and/or nuts, but I do all the time with no problems at all.
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Old 01-17-2007, 11:40 PM   #14
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Kadesma,
Thanks so much for the heads up on the freezer section at TJ's. I don't go there too much and will add that to my list.
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Old 01-19-2007, 12:06 PM   #15
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Quote:
Originally Posted by Constance
I froze mine with the parmesan, and it was fine. I leave the nuts out of mine, because I don't really care for them.
I know it's not really pesto without the nuts, but it's still awfully good, especially for soups and sauces.
By the way, I've frozen basil several ways. I like to run it through the food processor first...it emulsifies, capturing all the aroma in the oils. I then put in small ziplocs and squeeze all the air out, making a thin package. Once frozen, one can break off various sized pieces as needed.
I freeze the pesto in ice cube trays, though. Once frozen, I pop them out and into a ziplock bag. They're very handy!
I should mention...buy inexpensive plastic trays and reserve them for this purpose only. Spray with cooking spray before filling with pesto.
I do the same... I don't care for nuts either.

I had a really nice supply of sweet basil, purple basil, and thai basil, last summer. But I think the winter has killed all of it.
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Old 01-23-2007, 02:47 AM   #16
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Quote:
Originally Posted by PytnPlace
I agree, I make pesto at the end of every summer, with the cheese and nuts, and put in the freezer. I have heard not to freeze the cheese and/or nuts, but I do all the time with no problems at all.
Me, too all the way. Including the freezing process with cheese and nuts. We never experienced any problem, heck we even freeze parmigiano by themselves all the time!! Admitted, maybe not for snacking as it is, but it is more than sufficient for dressing pastas and risottos.
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Old 01-23-2007, 07:34 AM   #17
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I freeze mine with both the parm and the nuts. Works for me. Like someone else, (kadesma?) I just let it defrost and let it come to room temp. before I use it. No problems.

BTW I usually use some parsley in with the basil. Not so strong a flavor, which is how we like it.
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Old 01-23-2007, 07:35 AM   #18
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one more hearty vote for freezing the whole finished product. I freeze mine with the nuts and cheese in the pesto. The thawed product is wonderful, virtually like fresh pesto.
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Old 01-29-2007, 03:33 PM   #19
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Thanks for all the receipes for basil. I live in the Bahamas and grow basil all year round. I love pesto and wondered if we could freeze it. Now I no. Thanks all Ken
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Old 10-01-2007, 08:09 AM   #20
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I also use parsley along with the basil. I find that the parsley helps to keep the pesto greener.
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