What procedures do you all go through to store pesto?
My Recipe is:
Blanch Basil for 15 Seconds,
Squeeze out excess water,
Chop in a Food Processor
Then Into a Blender to purée with olive oil and Parm. Cheese.
Once puréed its into ice cubes trays
Put Frozen Pesto in labeled sealed plastic bags.
Once thawed out one can add nuts garlic or what ever.
Any Other Ideas?