Do you add garlic BEFORE you freeze pesto, or after?

[makedah]

I just got half a pound of basil for virtually free! Some of the leaves are starting to brown, so I'm looking to freeze (using MrsReber's method!) this stuff today or tomorrow. I've never eaten pesto, but I think this would be a great opportunity to try it.

Any way, I saw somewhere on the web where someone was saying that putting garlic in BEFORE you freeze the pesto makes it bitter. I know not to add the Parmesan before freezing, but I was wondering if anyone ran into the garlic problem. Thanks.

[Wendy w]

I make pesto and freeze (garlic and all) it all the time and have never had a problem. Of course the recipe that I use is the one from In the Kitchen with Rosie and I use half olive oil and half lemon juice. The citrus may have something to do with it.

[DmOrtega]

I've never had a problem freezing pesto.

[chefbec]

I've always made the whole recipe and frozen it in ice-cube trays for easy use later.

[lorilei]

No problems freezing pesto with garlic -- the one ingredient I DO leave out is the cheese. This is primarily a texture issue, but an important one, IMHO. http://www.cookinglight.com/bbs/smile.gif

[gertdog]

I leave out the cheese, but not the garlic. Interestingly, I did have a bitterness problem with one of the batches I froze this year, but I think it was the basil (too mature when I processed it?), not the garlic.

[Vanessa]

I freeze pesto all summer. Just used some from last yrs garden it was green and delicious. I add everything (pinenuts, garlic, extra virgin oil, salt, pepper and of course basil minus cheese that I add when I am serving it)..never had a problem

[ewatkins]

I just freeze the whole thing--never heard of leaving out the cheese!

[makedah]

Thank goodness I read that site that said bitterness was a problem. I tasted my garlic (purchased last night) and it was TERRIBLY bitter! Unfortunately, I tasted it after I pressed it into my basil leaves. I tossed all the leaves it touched. Thank goodness I only cook for myself because I ended up "tasting" almost every leaf just to be sure. Even a tiny drip of that garlic juice just curled my tongue!

Drat. It's off to the store (AGAIN) for some decent garlic.

[Susann]

Makedah, if it makes you feel any better, I think you may find that the extra trip to the grocery store for garlic is worth it. Pesto is sooooooo yummy!

[LaraW]

I have always made my pesto with toasted walnuts, garlic, and cheese, and have frozen it. I use the Rosie book recipe, and usually add more cheese when I serve. I guess I never knew what I was missing!

[makedah]

I made some pesto today, used lindrusso's mother's recipe, posted here: http://www.cookinglight.com/bbs/Forum1/HTML/000417.html

I used pecans instead of pine nuts. Pine nuts are too pricey and I don't like them that much. The pesto tasted good (I don't know what pesto is SUPPOSED to taste like!). It is very rich, but that's a good thing. I think I would like it on some bread. I don't care for pasta much, but I could see how it could be a favorite pasta topping. The base for a pizza is definitely a good use for pesto.

Thanks, everyone helping make the best of my good find (I still have a whole pack of basil left!) and helping me to try something new!

[lindrusso]

makedah - Pesto is also good as a pizza topping (use it as the "sauce" and top with artichokes and mushrooms or maybe fresh tomato slices), used as a stuffed mushroom filling or rolled with puff pastry to make Palmiers. Also, I just read of several vegetable soups that use a dollop or two of pesto as flavoring - I may use my pesto in the freezer to try this out. Too bad you don't like pasta - it's great mixed with ricotta as a filling for lasagna and/or ravioli. Mmmmm...pesto...

Oh and I use a FRACTION of the oil called for in that recipe. If I need to thin it out later, I just add a little oil until I get the consistency I'm looking for.