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    Storing basil on the line and in storage?

    Greetings! We are a Neapolitan pizzeria and go through tons of basil... we go through 1000 lbs of basil and we don't even make our own pesto (we buy bulk pesto then modify it to our liking). 95% of the basil we use goes onto pizza The way we hold basil for service on the pizza line is...
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