Brad and I rode our bikes to the garden with two big freezer bags in hand prepared to pick leaves to my heart's content. I ended up with more basil than I probably needed so I had to freeze half of my recipe. My hope is that it will emerge from the freezer as delicious, vibrant green, and wonderfully herby as the first batch.
This is the whole recipe so if you want to freeze any of the pesto divide it up before you add the parmesan as cheese doesn't freeze very well.
4 cups fresh basil
1/2 cup parmesan cheese
1 1/2 tbsp fresh chopped garlic
4 tbsp olive oil
1/2 cup pine nuts, toasted
2 tbsp water
So far I've made Portabella Mushroom Pesto Pizzas and Pesto, Peas, and Potatoes. This recipe is far better than any store bought pesto I have ever used.