Comments on: Ask TracyFood: storing basil for the winter

By: debbie

debbie — Fri, 28 Sep 2007 02:32:13 +0000

Once I made pesto with parmesan and then refrigerated and re-heated the leftovers in the microwave. It turned into something strongly resembling pesto-scented cement, so I strongly advocate not doing that.

By: grundychris

grundychris — Wed, 26 Sep 2007 21:05:42 +0000

I’ve done several things – blanch the leaves and freeze ém whole, chop the basil, mix with olive oil, and freeze in ziplock baggies, or make ice cubes then store in plastic bags. I don’t freeze it as pesto because I think freezy cheese has a wierd texture.

By: Janet

Janet — Wed, 26 Sep 2007 20:28:03 +0000

Thanks for the link, Tracy. I might note that I go ahead and freeze mine with parmesan in, and I don’t have any trouble with it. I run Parmesan in the food processor until it’s very fine, almost like meal, in case that makes any difference.

By: Marcy

Marcy — Wed, 26 Sep 2007 20:12:34 +0000

Thank you Queen of Food!