Quote:
Originally Posted by feynmix 
A quick question though: To get the same kind of texture back, do you add any more ingredients (more olive oil) once its thawed?
I don't. That being said, the thawed pesto may be a little more "firm" than some fresh pestos I have seen but often I find that to be too much oil. Pesto seems to freeze really well; when the cubes thaw, they maintain a brilliant fresh looking green and taste every bit as good.
