So I wondered if I might be able to freeze the pesto sans garlic and add it fresh when serving. Using olive oil is optional.
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I sealed the mixture with a nice thick layer of olive oil on top and stashed it in the freezer.
. Grab a baguette and your favorite extra virgin olive oil to make this delicious Restaurant-Style Olive Oil and Herb Bread Dip. This Italian restaurant copycat will rock your socks. This crazy tasty appetizer is going to revolutionize dinner dates and snack sessions with friends and family.
So I made a batch that was nothing but basil and olive oil. Really delicious - my 10 month old loved it too. Roasting brought out the natural sweetness of the eggplant.
I added minced garlic dried thyme and basil plus some pepper and salt to the olive oil before brushing it on. This naturally led me to wonder about the other ingredients. Drizzle olive oil over the basil while you are chopping it.
If youd like to skip it but still freeze the basil in ice cube trays. Olive oil prevents the basil from turning dark or even black when it is frozen and gives it a richer flavor. You should use about 2-3 tablespoons of olive oil for each batch of basil.
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