Pesto

My wife whips together bunches of basil with garlic, Parmesan cheese, olive oil (our best one) and pine nuts to make the pesto that's been featured in several of these "Foodie Friday" recipes.  She then freezes it in ice cube trays to make a handy size, then puts three cubes (about ten ounces) in individual bags for up to a year in the freezer.  With this year's bumper crop of basil coming from our raised herb garden, we'll have plenty for (don't say it!) those cold winter months ahead.

https://www.allrecipes.com/recipe/13937/pesto