Sunday, October 02, 2005

Pesto Freezing from Chef Vickie

A few weeks ago, I posted about freezing pureed basil so that you could have plenty of pesto for the winter months. Well, Chef Vickie, over at The Moveable Feast Food Blog has documented how she does just this, with some great pics of how she freezes it in individual ice cube sizes. Check it out!


At 7:54 AM, October 03, 2005, Blogger vlb5757 said...

Thanks for the plug Mark. It was so much fun making the Pesto and then getting to eat it. I love "play" days! I wanted to mention that you can also do this with things like tomato paste and any kind of broth. This is a great way not to waste food.

I really wish I could get those beautiful peppers here in VA. Our Farmer's Market is very small compared to what you must have there in NYC. Maybe if more people would by-pass the chain grocery store and use their local produce, the markets might be larger and offer more unusual items. I love your blog and your Podcasts. Nice job!


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