Pesto question - Page 2

sunshine45 · ‎03-09-2010

i usually just sprinkle some on the top of the pesto so it gets lightly coated and then mix it in. i have never tried freezing pesto before. i make it fresh and we use it. using the lock and lock container and the fruit fresh helps keep it good for well over a week or more.

in general, for every two cups of packed fresh basil you should use approximately a tablespoon. you can also use part fruit fresh and a squeeze of lemon.

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"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein

January121 · ‎03-21-2010

You should always wash the Basil leaves before you make pesto...... unless you don’t mind some bugs in the mix( lol ) ..... I wash all fresh vegetables (spinach, broccoli, cauliflower etc.,) before I cook them 🙃

Boehm Collector · ‎03-09-2010

@sunshine45 wrote:
@Boehm Collector

i usually just sprinkle some on the top of the pesto so it gets lightly coated and then mix it in. i have never tried freezing pesto before. i make it fresh and we use it. using the lock and lock container and the fruit fresh helps keep it good for well over a week or more.

in general, for every two cups of packed fresh basil you should use approximately a tablespoon. you can also use part fruit fresh and a squeeze of lemon.

Hi @sunshine45 .. thanks for your response. I also make my pesto fresh.. and use it right away. But I have heard that it can be frozen or kept in the refrigerator. I've never frozen it myself but was wondering if the Fruit-Fresh would keep it looking green. I'm going to try to do some research.

Eileen in Virginia · ‎08-25-2010

@Boehm Collector wrote:
@sunshine45 wrote:
@Boehm Collector

i usually just sprinkle some on the top of the pesto so it gets lightly coated and then mix it in. i have never tried freezing pesto before. i make it fresh and we use it. using the lock and lock container and the fruit fresh helps keep it good for well over a week or more.

in general, for every two cups of packed fresh basil you should use approximately a tablespoon. you can also use part fruit fresh and a squeeze of lemon.
Hi @sunshine45 .. thanks for your response. I also make my pesto fresh.. and use it right away. But I have heard that it can be frozen or kept in the refrigerator. I've never frozen it myself but was wondering if the Fruit-Fresh would keep it looking green. I'm going to try to do some research.

I grow basil in a big pot and make pesto from it. I wash the leaves by floating them in a sink full of cold water. Swish them around, then drain them on paper towels. I add some fresh spinach leaves to help keep the pesto green. I always have more than we can use quickly, so I freeze it in Lock and Lock containers - about the 1 cup size. The individual containers can get lost in the freezer, so I put them in ziploc bags. Defrost in the fridge as you need it. If you forget to defrost it beforehand, do it in the microwave.

bonappetit · ‎07-21-2017

Of course you wash basil! Good grief!!! Here's how I prepare my basil prior to making pesto.

Wash it, spin dry, then wrap in paper towels, spray a LITTLE H20 on towels, put rolled-up, lightly sprayed basil in a plastic bag, put in your crisper until ready to make your pesto. Works all the time.