Pesto

Procedure

Step 1: Fill the pacotizing beaker
(1) Blanch basil in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing beaker.

Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.

Step 3: Pacotize twice as needed