Basil: Freezing Basil with Parmesan Cheese

[9aspengold5]

Can you do this with fresh parsley?

[RecipeCook]

@9aspengold5 I have never done it with parsley but don't see why it won't work. Try it and let us know! A great idea, by the way. Rita from AboutEating

[9aspengold5]

@RecipeCook One week in the freezer, the parsley and romano (freshly grated)

are doing great. The parsley is still beautifully green and fresh tasting. My next

trial will be Cilantro and grated Asiago cheese (I cook a lot of latin foods).

[RecipeCook]

@9aspengold5 Wow! Glad it worked for you and even more glad you're sharing with us. Rita from AboutEating.c

[allisheasays]

Thank you so much for that parmsean rind tip! That's a keeper!

[9aspengold5]

Such a great tip to freeze basil. I always end up with too much Basil. Boy was I surprised when you mentioned Athens, Ohio. I graduated from Ohio University so you really perked my interest.

[Cavin21]

good to see you again Rita =]

[RecipeCook]

The thanks goes to John, the best webmaster, who puts all this together for you guys.~Rita

[alanisvolcom]

wow i think i might try that out thanks

[mukwah1111]

Fantastic Rita !!! Great idea ! Love it ! Thanks

[RecipeCook]

Glad you like it. It's one of my most requested recipes. ~Rita

[Sparky12311]

Hey Miss Rita,

May i ask you what knives you are currently using?

I'm browsing to buy a good, long lasting set,

Thank you

~Dom~

[RecipeCook]

I have Wusthoff, Henckels, Chicago Cutlery, & one Cutco. Remember, you get what you pay for in cutlery, so the better knives are going to be pricier. Avoid "ever sharp/never needs sharpening" because, for most all of them, once the edge goes, they can't be resharpened so the knife is then useless. Thanks for watching! ~Rita

[Sparky12311]

Thank you so much for the advice, keep up the excellent work!

Dominic.G