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Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!Glacier!bhayes
From: bhayes@Glacier.ARPA (Barry Hayes)
Newsgroups: net.cooks
Subject: Re: Pesto Recipe Wanted
Message-ID: <11134@Glacier.ARPA>
Date: Tue, 27-Aug-85 13:44:54 EDT
Article-I.D.: Glacier.11134
Posted: Tue Aug 27 13:44:54 1985
Date-Received: Wed, 28-Aug-85 10:49:54 EDT
References: <293@resonex.UUCP> <780@masscomp.UUCP>
Reply-To: bhayes@Glacier.UUCP (Barry Hayes)
Organization: Stanford University, IC Laboratory
Lines: 21
Summary: 

In article <780@masscomp.UUCP> mmp@masscomp.UUCP (Michelle Peetz) writes:
>You can refrigerate or freeze the pesto in jars, but make sure you put a
>little olive oil on the top to keep the pesto from darkening.

You can also fill plastic ice trays with pesto and then mush plastic
wrap on top of them, forcing out all the air.  Do this once when you
get a good deal on and of olive oil, make a few gallons of pesto and
freeze it all.  The trays let you get a tablespoon or two when you need
it without messing with jars.

>Yummmmm.


Yes.  And by the bye, another good use for pesto is to boost up soup
stock.  If you have some soup that's failing to have any flavor, try
stiring in about a cube of pesto for each quart.  Makes it a good
bit of ym.

Barry Hayes

"Don't bother me now, I'm eating."