i don't know how far you go in pesto-making before you freeze it, but i've seen it recommended that you leave out the cheese and add that when you're ready to use it. the pesto will be fine with the cheese in and frozen, but it 'loses something in flavor and texture.'
also, if you blanch the basil first (really easy if you have a straining saucepan or something similar, kind of a pain if not), your pesto will stay a beautiful bright green. it's a cosmetic benefit, but it does look prettier bright than dark, browny green.
the same cookbook recommends using poached, toasted or roasted garlic for 'a mellower flavor.' i haven't tried that advice, but i do agree with the first two bits. =)
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Date: 2005-09-26 01:21 am (UTC)also, if you blanch the basil first (really easy if you have a straining saucepan or something similar, kind of a pain if not), your pesto will stay a beautiful bright green. it's a cosmetic benefit, but it does look prettier bright than dark, browny green.
the same cookbook recommends using poached, toasted or roasted garlic for 'a mellower flavor.' i haven't tried that advice, but i do agree with the first two bits. =)