Sage Pesto
One of our favorite pestos is the carrot top one from Diane Morgans’ Root Vegetable book. We are intrigued by the two Sage Pesto recipes you have on the site recipe list but wonder if it is safe to freeze the pesto because of the Ricotta. I would appreciate your guidance about the safety of freezing, defrosting, the two Sage Pesto’s.
Thank you.
Linda
Comments
Hi Linda -
Although nothing *bad* will happen when freezing ricotta, we don't recommend it. This is because once ricotta has been frozen, the water in the cheese tends to freeze, which further separates the cheese. That means when the ricotta thaws and the thawed water is poured off with some of the whey, you'll be left with cheese that is drier and more crumbly than when you initially froze it. In addition, this extra water will now become part of the pesto and water down both the texture and flavors. We think it's best to make and use the sage pesto immediately.
Best,
The Milk Street Cooking Team