Since we can't keep up with eating all of our garden basil, we end up making a lot of it into pesto and freezing it for the rest of the year. Kevin (a.k.a. the Guff) is harvesting some here...
We use a pesto recipe from Simply In Season (see link on left).
1 c. packed fresh basil leaves
1/3 c. walnuts (walnuts are cheaper than pine nuts)
1/2 t. salt to taste
Chop together in food processor. Freeze in ice cube trays. When frozen, remove cubes and place in a resealable plastic bag. When ready to eat, microwave and add minced garlic and parmesan.
Adios mis amigos, hermanos y hermanas.
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