Honored Contributor
Posts: 21,365
Registered: ‎03-10-2010

It's going to get pretty cool at night in the next few days, so it's pesto time!  We are making it today and will freeze for the winter.


Actually, it is basil and oil chopped in the Cuisinart and frozen in egg cup or ice tray molds.  We will add the cheese and pine nuts when we use it, or just drop the cubes in soups and sauces as they are.


The whole house smells like basil!  It's the first sign of fall.

Honored Contributor
Posts: 12,704
Registered: ‎08-22-2013

I grow my own basil every year from seed in the Spring and harvest it the end of July at the latest., but didn't freeze any this year. I do up my basil for Pesto the same way you do, cheese and pine nuts do not freeze well IMO.