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Old May 14, 2015   #24
Karrr_Luda
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Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 224
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Thanks for the awesome pesto recipe, and the rest of the great tips here! What I do is chop basil or other herbs, mix with olive oil and freeze in ziplock baggies shaping it flat and thin squeezing out all air maybe .25" or thinner that is approx. half a cm. I can break off a piece when I need it without any difficulties. No oxidation and maximum flavor. Easy peasy! I freeze butternut squash pure and anything similar the same way without the oil, after roasting or steaming it. Just break off a chunk I need and throw back the rest. Love the pepper idea!
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