Comments on: Planning for Pesto

By: Shelby

Shelby — Sat, 28 Aug 2010 04:15:04 +0000

You are about to be incredibly jealous. A friend of mine grows basil, and I casually remarked that if he was ever looking to get rid of some, he knows where to find me. I, of course, instantly forgot about this conversation. We showed up at the same party this past weekend, and he goes “Shelby, I’ve got your basil out in the car,” and I’m like YES! I figured he would come in with a ziploc bag or two…

Oh no, my friend.

http://i6.photobucket.com/albums/y250/AParadoXTheory/BASIL.jpg

This is what he gave me. For free! Needless to say, I have frozen basil leaves, some pesto cubes, and a jar of basil oil sitting on my counter. And this is AFTER we picked some fresh leaves off to send with a friend in Mississippi and use in some dishes all week.

Also, I’ve read on other websites that it’s best to leave the parmesean out when freezing your pesto, since cheese and extreme cold don’t get along very well. Not sure if you’ve tried it without. :)

By: HousiGirl

HousiGirl — Mon, 26 Jul 2010 18:06:18 +0000

You do know that when you pass through the Pearly Gates it’s going to smell like pesto, don’t you?

Great food shots!

By: Katie R

Katie R — Mon, 08 Feb 2010 15:32:16 +0000

Hi. I don't think I know you but we have some very close mutual friends. I've been reading your blog for a while now, and have finally found time to go back and read some older posts, and stumbled across this one. I love to make pesto, and I think this is a wonderful idea.

Speaking of freezing things into ice cubes for later, I like to drink old fashioneds, and one thing I do so that I can make them quicker is I like to make my own simple syrup, and then make simple syrup ice cubes so I have them for later.

Anyway, thanks for the blog. It's really great.

By: Tracy

Tracy — Sun, 15 Nov 2009 08:54:27 +0000

Excellent article! I adore basil and love pesto. I made and froze several batches from the basil in my outdoor garden before the frost was going to kill it off. I freeze it in 1 cup quantities in small plastic storage containers. I pull one container out of the freezer at a time and keep it in the fridge until it is used up….when I know that I have pesto around I will eat it until it is gone!

Regarding freezing the pesto cubes, I have a Reynolds Handi-Vac that I bought at the grocery store for $10.00 and a box of the special zipper bags that go with it. It works great for removing the air from anything that you want to keep fresh. Just put your stuff in the bag, close the bag and use the little hand-held contraption to suck out all of the air. Easy and inexpensive.

By: Sue Cohen

Sue Cohen — Sun, 15 Nov 2009 08:52:03 +0000

Nicely done: A quick tip for the weight conscious: You can replace 75% of the oil with vegetable broth and just use a few tablespoons of oil and cut the calories way down–

And basically there is no such thing as too much garlic!

By: nvalley

nvalley — Thu, 12 Nov 2009 00:31:38 +0000

Nothing makes a soup pop like a chipotle cube! In fact, that’s what I did tonight.

By: Anne

Anne — Wed, 11 Nov 2009 20:35:17 +0000

Hmmm to the posters recommending growing your own herbs inside on in a sunny kitchen window, must not have cats. LOL

No way could I grow herbs inside. Our Siamese would eat till his hearts content then puke all over my house. EWWWW

Nick, would your cat leave your herbs alone?

By: Caleb

Caleb — Wed, 11 Nov 2009 20:30:25 +0000

Making ice, FTW: http://foodgoesinmouth.com/2009/03/ice-three-ways/

I don’t know why I never thought of doing it with pasta sauces. Good call, especially with something like pesto where it’s hard for me not to make a ton at once, and even harder to use it all.

By: Nick

Nick — Wed, 11 Nov 2009 19:42:16 +0000

Good ideas and tips everyone.

I literally have a can of chipotles that I was trying to figure out how to use (post tomorrow). I’m totally making chipotle cubes tonight.

By: nvalley

nvalley — Wed, 11 Nov 2009 19:31:24 +0000

I can never use a whole can of chipotles at once, so I puree whatever’s left in the food pro, freeze it into cubes, and bag it just like the pesto.

As rob already said, demi-glace as well!