How to Preserve and Store Basil: Pesto

A food processor and freezer are all it takes to keep fresh pesto well past the growing season. Learn how to make great pesto from garden fresh herbs with this tutorial from Fine Gardening and Fine Cooking Magazines.

[@observantgeezer3292]

if making pesto, blanche the leaves in boiling water with table spoon of baking soda, until slightly wilted . Stays green.

[@ladymichelle2901]

Observant Geezer absolutely right.

[@dawnbrightlight]

Thank you for all the good tips

[@rockymountainkitchen7834]

I really think, on your videos, y'all should either type out the recipe with amounts of each ingredient in the description, or provide a link to an already existing webpage with that particular recipe.

[@nikhilsathyanaryana7893]

not a recipe video...

[@nikhilsathyanaryana7893]

Thanks for making this but how do companies manage to get their pesto to last for months on the shelf?

[@marcus-dj8fd]

you dont wanna know

[@mthomas4139]

That's a "drizzle" of olive oil?

[@Inkhed1]

No garlic? Also if you blanch it the pesto will stay neon green and fresh for way longer.

[@FinegardeningMag]

The idea is to keep it as a base then dress it up when ready to use. : ) Good tip on the blanching!

[@tony69em]

@@FinegardeningMag am I seeing a revised version of the video? People keep asking where is the garlic and where is the cheese. The video I'm seeing clearing shows you using both.

[@gabenahoum9365]

Where's the garlic?🤔

[@arrmor5554]

Error
NO PEPPER for pesto!!
For cheese :
2/3 parmigiano VERY ITALIAN
1/3 PECORINO ROMANO VERY ITALIAN
OK?

[@tony69em]

She used it! Am I not watching the same video you did? She also used garlic. People keep asking where's the garlic. She clearly said she used both.

[@arrmor5554]

@@tony69em I was referring to basil pesto which does not include Pepper
As for garlic you can put (max 1 clove)
But if you have diners who are intolerant you can not put it
Hello

[@tony69em]

@@arrmor5554 all I was saying is that she used the cheese and she used one clove of garlic. She sounds like she lives in Texas and never claimed it to be authentic Italian Pesto so Hell man.. throw in some habaneros lol.. As far as some diners that may or not be intolerant to it, she wasn't making it for a restaurant. I think it's implied that one should know their own families intolerances and will make necessary changes as needed. Hello.

[@arrmor5554]

@@tony69em se, come dici, non volevi fare un pesto... Italiano ma... Texano 🤠 ok ma non chiamarlo pesto
If, as you say, You didn't want to make an Italian pesto but.... Texan ok
But don't call it pesto
Hello cowboy

[@tkorkunckaya]

Waste of time they have no idea what a pesto is.

[@FinegardeningMag]

Would be interested to know what you would do differently? This is a recipe from Fine Cooking magazine.

[@Phronsias1]

@@FinegardeningMag Use a mortar and pestle not a machine,

[@easterdm]

the way these two interact is fucking weird and creepy!