We have been blessed (?) with an abundance of basil this year. I've frozen it, used it in marinara sauce, and given basil to friends. However, we still have more basil than we can use, so I've been making pesto and freezing it. Here's the easy recipe: 1 c. finely chopped basil leaves 1/2 c. olive oil 3/4 c. finely grated parmesan cheese 2 finely chopped garlic cloves (about 1/2 tsp.) 2 tblsps. finely chopped nuts (I use pecans, and walnuts can be used, also. The traditional recipe calls for pine nuts, but they are too expensive around here). You will notice there is not salt added. The parmesan cheese is salty enough, so no more is needed. Put the ingredients in a blender or food processor and make a paste. Put in small containers and freeze. This is great thinly spread on toasted Italian bread, as a sauce on pasta, or as a dip for raw vegetables.