5 Reviews

Yes, it is a Godsend for all that basil thriving in the garden. Nice and garlicy and fresh tasting.

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Vicki in AZ May 31, 2009

I just made my first ever batch of frozen pesto. i used walnuts as that is what I had. u have yet to eat it, but I did take it out of the freezer to look at it. Mine also seemed a bit runny, but from another review, I suppose I am good. i cannot wait to make pesto and linguini. 2nd batch will be made tomorrow as my basil is going crazy! love it.

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Chef1MOM-Connie July 20, 2007

This is an excellent recipe!!!<br/><br/>The only thing that I do differently is that I vacuum seal the sauce in pint jars and than freeze it. I grow my own Basil and Garlic and use this Pesto for just about everything. I have a Weston Heavy Duty Vacuum sealer and use a Food Saver Ball Jar cap device. And yes you can reseal the pint can after you thaw it out in your fridge.

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danimal16 September 26, 2013

Had to do a quick harvest of frost hit basil and I ran out of pine nuts and so used almonds. I used fresh parm cheese and the store bought grated romano. Nice and garlicky

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karen in tbay September 13, 2006

This pesto is really good. I wasn't sure when I first made it, it seemed a little runny and the flavors hadn't melded together. But, after freezing, the flavors really came together and it tasted wonderful. It thickens up quite a bit in the freezer and was delicious as a dip mixed with sour cream. Also delicious on a turkey sandwich. I froze it in 1/2 cup containers and just thawed in the fridge. Yummy! Thanks for sharing the recipe.

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JillAZ September 15, 2005
frozen pesto