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Re: basil preservation

Make pesto and freeze it in any size container you like.  "Jane Brody's
Good Food Book"  has a good recipe.  She suggests freezing small ammounts
of pesto in ice cube trays.  I do this and use the small balls of pesto
in tomato sauces, on pizzas and anything else we like basil in. And is
KEEPS forever, we have a batch I made several years ago that is still in
good shape.

Organic Gardening had a recipe for a tomato pesto sauce--fat free and
delicious.  I make a lot in summer and freeze that too.  If anyone wants
the recipe, e-mail me and I'll find it-- I'll be needing it myself if my
basil does well!

Lisa
(Frazzled Mother, Harried Librarian and Neglectful Community Gardener--my
plot may not be as neat as my neighbors, but I've got lots of tomatoes!)

Zone 7
Alexandria, VA.

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