Posted by pooh bear on Aug 06, 2008 · Member since Jun 2008 · 671 posts
I made homeade pesto tonight so I could make a vegan creamy pesto sauce for spaghetti squash..... Anyway, how long do you think the homeade pesto will last in the frig?
Posted by ~treehugginghip... on Aug 06, 2008 · Member since Sep 2007 · 3036 posts
probably close to a week. If you need it longer - freeze it! ;)b
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Posted by pooh bear on Aug 06, 2008 · Member since Jun 2008 · 671 posts
probably close to a week. If you need it longer - freeze it! ;)b
ya, that is kind of what I was thinking.... thanks!
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Posted by yabbitgirl on Aug 07, 2008 · Member since Apr 2006 · 14266 posts
I am sooo jealous. Last summer LIDL where I shop had mushrooms and fresh basil going begging. Since the stupid transport strike almost 3 mos ago, niether mushrooms nor basil are available. It's the only place I've ever seen fresh basil apart from the pricey "yuppie" supermarket downtown. (What's the new, modern term for a yuppie? I'm sure there are still materialistic consumerist idiots out there.) I LuV Pesto!
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Posted by happypanda on Aug 07, 2008 · Member since Jan 2007 · 324 posts
Ooh, I am planning to make fresh pesto this weekend....glad to know it freezes well because I hope to make a giant batch!
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Posted by allularpunk on Aug 08, 2008 · Member since Apr 2008 · 608 posts
my mom used to make giant batches and then put it in ice cube trays to freeze, pop em out and put them in freezer bags. they're a perfect serving for a box of pasta that way (i guess... although i always use more when i make it). anyway, you just take out a cube and combine it with a little of reserved pasta water in the pasta pot and heat until it melts back to normal. pretty good idea, i always thought.
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Posted by _algae_ on Aug 08, 2008 · Member since Aug 2006 · 2268 posts
my mom used to make giant batches and then put it in ice cube trays to freeze, pop em out and put them in freezer bags. they're a perfect serving for a box of pasta that way (i guess... although i always use more when i make it). anyway, you just take out a cube and combine it with a little of reserved pasta water in the pasta pot and heat until it melts back to normal. pretty good idea, i always thought.
probably close to a week. If you need it longer - freeze it! ;)b
probably close to a week. If you need it longer - freeze it! ;)b
ya, that is kind of what I was thinking.... thanks!
I am sooo jealous. Last summer LIDL where I shop had mushrooms and fresh basil going begging. Since the stupid transport strike almost 3 mos ago, niether mushrooms nor basil are available. It's the only place I've ever seen fresh basil apart from the pricey "yuppie" supermarket downtown. (What's the new, modern term for a yuppie? I'm sure there are still materialistic consumerist idiots out there.)
I LuV Pesto!
Ooh, I am planning to make fresh pesto this weekend....glad to know it freezes well because I hope to make a giant batch!
my mom used to make giant batches and then put it in ice cube trays to freeze, pop em out and put them in freezer bags. they're a perfect serving for a box of pasta that way (i guess... although i always use more when i make it). anyway, you just take out a cube and combine it with a little of reserved pasta water in the pasta pot and heat until it melts back to normal. pretty good idea, i always thought.
my mom used to make giant batches and then put it in ice cube trays to freeze, pop em out and put them in freezer bags. they're a perfect serving for a box of pasta that way (i guess... although i always use more when i make it). anyway, you just take out a cube and combine it with a little of reserved pasta water in the pasta pot and heat until it melts back to normal. pretty good idea, i always thought.
oh that's such a good idea :) yum!