celebrating the glories of eating in brooklyn. from the gut.

Wednesday, October 05, 2005

Pesto Update

I just wanted to link to this excellent post about freezing pesto for the winter. If you freeze pesto don't add the cheese or pine nuts until you're ready to eat it.

I would just like to add an update to my previous recipe: add about 3 tablespoons of grated Pecorino Romano and I find that 2 cloves of garlic work better for me.


Blogger meresy_g said...

I have stripped both basil plants completely of leaves. Next year there will be an entire row of it in the garden, along with way more dill, which are sad looking naked sticks now.

12:59 PM

Blogger EFB said...

I plan on doing that this weekend and freezing the pesto for the winter. When I get the winter blues I'll eat some pesto and think of summer.

2:59 PM

Blogger vlb5757 said...

Thanks for the link to my site. I got an E mail from my friend Mark Tafoya at remarkablepalate.blogspot.com and he linked me to you. I had a great time making the Pesto. I did add the Pinenuts and the cheese when I made the Pesto. I just wanted to pop it out, thaw it and eat it without having to whip out the food processor and grind up more things. I am not sure if that's a great way to do it and if it goes badly I will let you know. Thanks again!!

6:25 PM

Blogger EFB said...


10:22 PM


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