Every year about this time I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer –  thicker, more like a light textured paste. Yes, it can be used right away by adding a little more olive oil. I used a combo of Genovese, lemon basil, and spicy globe miniature basil because I had so much … Continue reading Pesto for the Freezer