On Sunday, May 28, 2017 at 7:25:56 AM UTC-4, sanne wrote:
> Am Sonntag, 28. Mai 2017 13:08:05 UTC+2 schrieb :
>
> > To cut a long story short, they advised freezing the basil,
>
> Never! It loses all its flavor that way!
>
> > which has its own season,
>
> Yes and no - you get pots with basil all year, but...
>
> > and then using portions of it to make pesto with the opther fresh-bought
> > ingredients.
>
> Or buy sterilized stuff instead of making it yourself.
>
> > They reckoned that there would be a risk of botulism with pesto made
> > all in one go and kept for a period of time.
>
> OMG!
> There's always a risk, but you'll smell that. And hear - when the jars (are
> going to) explode...

Botulism has no smell.

We recently had a case where convenience-store nacho cheese killed 1 and
hospitalized 9:

<http://www.npr.org/sections/thesalt/2017/05/23/529589579/nacho-cheese-sauce-tainted-with-botulism-kills-california-man>

With pesto, it's probably not the cheese. It's the garlic and basil.

Cindy Hamilton