290358 Fri Sep 20 11:52:50 -0700 2002 11 27 General Chowhounding Topics 0 1575547 All, What procedures do you all go through to store pesto? My Recipe is: Blanch Basil for 15 Seconds, Shock, Squeeze out excess water, Chop in a Food Processor Then Into a Blender to purée with olive oil and Parm. Cheese. Once puréed its into ice cubes trays Put Frozen Pesto in labeled sealed plastic bags. Once thawed out one can add nuts garlic or what ever. Any Other Ideas? Zappa! Fri Sep 20 11:52:50 -0700 2002 0 Zappa 1 1575551 I leave out the cheese when I freeze pureed basil so that it is more versatile. Without the cheese, you can pop the cubes right into tomato sauces for the fresh basil taste during winter. You can always add your cheese with the pine nuts if you want a true pesto later on. Fri Sep 20 12:11:59 -0700 2002 1575547 0 Terrie H. 1 1575552 I don't add any seasonings...puree basil, olive oil, nuts, a touch of lemon juice (cheese can be added as needed at serving). I put in small paper cups (the kind for dispensers) and cover with a layer of olive oil and freeze. You can easily thaw the cups in the microwave...each cup makes one generous serving. Unlike cubes, the cups prevent the pesto from oxydizing in the storage stage. Fri Sep 20 12:19:46 -0700 2002 1575547 0 Jim H. 2 1575603 I froze it in those little 2 oz styrene cups with lids that takeouts use for sauces. After freezing, I threw all of them into a jumbo freezer bag. I bought a case of these containers at Sam's Club a while back. They're very useful. Fri Sep 20 18:00:04 -0700 2002 1575552 0 ironmom 1 1575555 well, i guess i'm the lazy one in the crowd. i just make the pesto, cheese and all and then freeze it in portions in snack zip lock bags for larger portions or the tiny rubbermaid containers for smaller portions that way there's no exposure to the freezer air, and i can always just cut off what i need to use. Fri Sep 20 12:30:05 -0700 2002 1575547 0 Rochelle 2 1575558 I put my pesto in plastic "deli" containers, add a layer of olive oil to prevent oxidation and freeze. If I need a Tbs or more for something, I just cover over the breach in the surface with more olive oil and refreeze. I found blanching the leaves unsatisfactory. It seems to leach out the flavor. I've heard of a trick of using some citric acid or a crushed vitamin c tablet to prevent oxidation? Has anyone tried this? Fri Sep 20 12:39:31 -0700 2002 1575555 0 saucyknavew 2 1575568 I do the same thing as you, Rochelle. The small ziplock bags are perfect to pull out and defrost. I personally freeze with the cheese - though I have heard for a long time that you aren't supposed to. Comes out fine for me ... Fri Sep 20 13:36:04 -0700 2002 1575555 0 jen maiser 3 1575679 i have no issue with freezing the cheese as my local cheese hounds (say cheese) grated about 2# of parm for me once (not realizing i was making a LOAD of crackers) and said anything extra just keep in the bag and put in the freezer to keep fresh. so, after that, what's a little parm in pesto? and by the way, there was only a tiny bit left over to freeze! Sat Sep 21 12:09:55 -0700 2002 1575568 0 Rochelle 4 1575680 sorry i didn't mean to imply all cheese, just parm Sat Sep 21 12:11:14 -0700 2002 1575679 0 Rochelle 1 1575572 I think pesto keeps better if you freeze it without the cheese. Here's my recipe: 2 cups, packed firmly, fresh basil leaves (tear large leaves in halves or quarters) 1/2 cup olive oil 2 Tb pine nuts 2 large garlic cloves, peeled and lightly crushed 1 tsp salt 1/2 cup freshly grated parmesan or romano 1) Put nuts and garlic in food processor and chop them just a tiny bit. Add basil, olive oil, and salt and mix at high speed, stopping to scrape down the ingredients, until evenly blended. FREEZE AT THIS POINT IF FREEZING 2) (after defrosting) Beat in cheese by hand. 3) If using with pasta, add a Tb or so of the cooking water before mixing with pasta. Recipe makes enough for 1 lb of pasta. Nothing's better! - Joanna Fri Sep 20 14:00:40 -0700 2002 1575547 0 The Turtle (Bay) Dove 2 1575573 I replace most of the olive oil with buttermilk. Gives a creamy element, cuts calories, and seems to help with the oxidation problem. Fri Sep 20 14:02:40 -0700 2002 1575572 0 sharuf 1 1575588 I've been freezing it in ice cube trays, then putting the cubes in a plastic bag. Fri Sep 20 15:47:27 -0700 2002 1575547 0 susanb