Now is the time to snip those basil leaves off of your plants, whip up some pesto, and freeze it. That way, you’ll still be eating local even if you can’t get to a farmers’ market during the winter months. Most cooks have different methods of making and freezing pesto. Some rinse the basil leaves first while others swear it will turn them brown; some omit the cheese before freezing while others omit the garlic. There is no magic formula; however, after years of making and freezing pesto, I have settled on a few tricks that work for me. I hope they work for you too.

more pestos
- bill 9-19-2009 2:39 pm [add a comment]

great idea, the gal from new paltz that is at the park slope farmers market has insanely good basil(s)
- Skinny 9-20-2009 12:57 pm [add a comment]

the temp dipped last night so its pesto makin' (and freezing) time in bucks co. including thai basil.
- bill 9-20-2009 2:07 pm [add a comment]

oh yah!! we use thai here too, sometimes pure
- Skinny 9-21-2009 3:01 pm [add a comment]