My mom and I have been growing basil and we finally realized that it was starting to become as big as a bush. We decided to "harvest" it and make pesto. We loosely followed some directions, but basically we put basil, extra virgin olive oil, pine nuts and a pinch of salt in a food processor, let it whirl, and then just adjusted the ingredient ratio according to taste. We then poured it in ice cube trays and placed them in the freezer. After they hardened, we put the pesto cubes in zip lock bags and presto! Fresh pesto anytime of the year. You can toss a cube or two in your pasts, in your stir fry, on your protein... the options are endless. And now you can be transported back to summer anytime of the year, even in blurry winter.
