Do you make pesto?
When I used to batch preserve for pesto, I processed the pesto in the Cuisinart to a chopped paste. I Froze it in bags and when it was time for pesto I would process garlic then add oil, then pesto and parm. Tasted freshly made every time.
should be:
...then BASIL and parm.
How do you freeze the basil?
I have been freezing the pesto, minus the oil. I chop up the garlic nuts parm and basil into a paste. And then freeze those in ice cube trays. I wrap each one in plastic wrap and put a bunch in a Ziploc bag. It is so easy to unthaw each one and then just add the EVOO, a little fresh Parm, and salt. I throw a little bit of pesto into a lot of different things now, like soup, risotta, Alfredo sauce, it just enhances the flavor without me having to go through a whole Lotta work.
But your way sounds great for a fresh pesto flavor.