Love pesto, you can do so many different ones. Arugula gives a nice peppery finish. I like to use mint, basil, coriander, thyme, all sorts of herbs; and all kinds of nuts like cashews, sunflower seeds, pine nuts, hazelnuts, pistachios, walnuts or chestnuts. Sometimes also olives. And I vary the cheese: nice with parmesan pecorino, any aged hard cheeses. I always make it fresh so I have never freezed it before. Enjoy!
These are all excellent ideas! For what it's worth, we've frozen pesto with the cheese in it already and not had any trouble or noticeable change in texture. I'm fascinated by the shredded radish ferment! My sister has been making a radish + radish green frittata the last few years, which we often have as our go-to for working through excess from the garden and CSA delivery.
I know I have frozen some with cheese, but I never remember which batches it was... so I guess it's probably fine? ha! And radishes in the frittata! I'll have to look that up, I have a few radishes left in the fridge...
She cuts the radishes into chunks and sautes them in the pan until they brown a little, then add the rest of the veggies, and proceed as usual - they end up with a very soft texture, almost mushroomy sometimes, if that makes sense? And a very mild flavor.
Love pesto, you can do so many different ones. Arugula gives a nice peppery finish. I like to use mint, basil, coriander, thyme, all sorts of herbs; and all kinds of nuts like cashews, sunflower seeds, pine nuts, hazelnuts, pistachios, walnuts or chestnuts. Sometimes also olives. And I vary the cheese: nice with parmesan pecorino, any aged hard cheeses. I always make it fresh so I have never freezed it before. Enjoy!
Oh - I haven't tried as many herbs beyond basil and parsley. And olives! That would be delicious. Thank you for so many ideas!
These are all excellent ideas! For what it's worth, we've frozen pesto with the cheese in it already and not had any trouble or noticeable change in texture. I'm fascinated by the shredded radish ferment! My sister has been making a radish + radish green frittata the last few years, which we often have as our go-to for working through excess from the garden and CSA delivery.
I know I have frozen some with cheese, but I never remember which batches it was... so I guess it's probably fine? ha! And radishes in the frittata! I'll have to look that up, I have a few radishes left in the fridge...
She cuts the radishes into chunks and sautes them in the pan until they brown a little, then add the rest of the veggies, and proceed as usual - they end up with a very soft texture, almost mushroomy sometimes, if that makes sense? And a very mild flavor.
I will have to try that!