Many summer recipes call for just a few leaves of fresh basil. What to do with the rest of the bunch?
"One word: Pesto! In a food processor, blend basil with olive oil, pine nuts, garlic and Parmesan cheese; then put in an ice cube tray in the freezer, recommends Susan Belsinger, culinary herbalist and co-author of Basil: An Herb Lovers Guide. When blocks of pesto are solid, simply pop the out and store frozen in a zip-top bag for pesto sauce thats always handy. "
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