I got carried away at the farmer's market and got 3 big bunches of beautiful basil. I love Marcella Hazan's recipe for pesto so decided to invite friends (10 adults/kids mixture) over Tuesday for Linguini with Pesto.
I have bad luck keeping basil. Should I just make the pesto today or tomorrow and keep it in the fridge?
Has anyone frozen pesto? I think I heard you should freeze it without the parm, add the cheese the day you serve it.
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