George Shirley wrote:
> Serene wrote:
>> Melba's Jammin' wrote:
>>
>>> You can go most of the way to making pesto and freeze it in ice cube
>>> trays or in baggies.
>>
>>
>> I go all the way (hush, you) and it turns out fine. I know one is not
>> *supposed* to add the cheese before freezing, but it works just dandy
>> for us.
>>
>> Serene
>>
> I do the same thing Serene and it works fine for us too. I only use
> parmesan cheese in mine though.

Same here. I'm a tiny bit of a purist -- pesto done other ways is
fine, but really, it doesn't feel "right" to me if it's not pine
nuts, basil, garlic, olive oil, and parmesan cheese.

Serene, who bought a funnel and a magnetic lid grabber thingy and a
jar lifter today. Next step is to see if the big stockpot my wife
used to make soap in will make an okay canner, and if not, find a
pot that will.

--
Spin the auto-sig generator, and she says:

"Innovation is not about saying yes to everything. It's about
saying NO to all but the most crucial features." -- Steve Jobs