Armfuls of fresh basil is a perfect excuse to put some pesto in the freezer for winter.
Follow Marcella Hazan’s recipe. Actually just but her book, it’s fantastic.
pesto the Italian way
Blend 2 cups tightly packed basil with 1/2 cup good quality olive oil and 3 tablespoons pine nuts. Add a pinch of salt.
Put into a freezer proof container or what I prefer is muffin tins— that way you don’t need to defrost huge quantities.
Will keep in freezer for up to 6 months
** apparently the color may turn brown— don’t worry it still tastes fine***