HalfPint is a trusted home cook.
Should be fine as long as you have enough oil to cover the pesto. I make a basil pesto that does not have nuts or cheese and it freezes & thaws without any ill-effects on the flavor. Just cover the surface of the pesto with a nice thin layer of oil, so that the pesto does not oxidize and turn black.
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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