I love PESTO!!! Its the best. I decided I wanted to make some and store it in the freezer so I can have it anytime. Do any of you know if it freezes well and still tastes good. How do I keep it from turning brown?
Sarah
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On the Food Network they tell you to put a layer of olive oil on top to prevent browning before you freeze. It supposedly freezes well but I've not tried it yet.
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I love PESTO!!! Its the best. I decided I wanted to make some and store it in the freezer so I can have it anytime. Do any of you know if it freezes well and still tastes good. How do I keep it from turning brown?
Sarah
I havne't tried to freeze it. Wonder if fruit fresh would work?
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with pesto best type to make is sundried tomato pesto because cals are always lower and it takes amazing xxx (store bough one...one serving green : 210kcals red: 85)
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Mmmmm....Pesto. I too love this. I should consider making some and freezing it, or attempting to. I'm the only one in my house who eats it, so maybe I could freeze it in portions? Hummmm....
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Mmmmm....Pesto. I too love this. I should consider making some and freezing it, or attempting to. I'm the only one in my house who eats it, so maybe I could freeze it in portions? Hummmm....
I freeze it in portions in the summertime when I make it all up. I just take it and freeze it in ice cube trays and float a small layer of olive oil on the top and then vacuum seal it up. Sooooo yummy with roast beef on sprouted bread. I make some pesto with horseradish sometimes in place of the garlic. It really turns up the heat a bit.
The best way to portion pesto properly and freeze it is in ice cube trays. Also do not mix in the parmesean cheese until you defrost it. This keeps the texture just right and prevents browning. It can last up to 6 weeks in the freezer. Olive oil mixed with lemon zest or lemon juice poured just over the top prevents browning as well!
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Pesto:) 
Here in the uk they are just starting to show Healthy Appetite with that nutritionist woman...... 
