(Image credit: Christine Han)
Whenever I am stuck with more fresh herbs than I can manage — be it herbs from my tiny container garden on my balcony or a big bunch from the grocery store — I undoubtedly make pesto. Just last week I made both sage and thyme pesto in order to get a handle on my excess. Then I froze the two to use on pasta, fish, chicken, and even just good bread whenever the craving strikes. But I don’t freeze pesto the way most people tell you to (in ice cube trays). I have a method that I wholeheartedly believe is better.
from WordPress https://jonathanwilhoite.wordpress.com/2016/08/26/the-best-way-to-freeze-pesto-is-not-what-you-think-preserve-2-0/
No comments:
Post a Comment