[Willow_Warren]

CQ, I wouldn't like to think what they put in the jars to stop stuff going off!   

I'm guessing they acidify to lower the pH (around 4.2).  Commercially fresh pesto would only have a shelf life of about 10 days due to it having a higher pH up to about 5.  I don't really like the stuff in the jars but the fresh stuff from Marks is quite jummy!

Er... maybe you didn't need an answer... 

Hannah

[Willow_Warren]

I had some success with basil on the windowsill last year - not had time or space to start any herbs this year - hopefully soon and I'll still have some time, can't wait for fresh basil on my pizza

My sister was boasting the other year about how her basil was taking over... she lives in Perth though... (the Perth in Australia rather than Scotland!)

H

[JayG]

Didn't spend that long Gurgling the subject so only found two ways of freezing pesto - the first involved using only half the olive oil in the pesto, floating the rest on top in a container and then freezing.

Second way was freezing in clingfilm-lined ice cube trays as previously mentioned - think I'll try that first as it's both easier and can be used in smaller quantities as required.

GrannieAnnie: Given that I can't even grow it outdoors in summer I don't think I'll be trying to overwinter it in my greenhouse - I don't find Basil at all difficult indoors but I've obviously not got your magic touch! 

[GrannieAnnie]

no magic touch JayG!  I just ignored it over winter, then started watering it again in the spring!   lol