basil pesto
How do you make yours? Do you use pine nuts, toasted or not, walnuts, all basil, etc.? Do you make enough to freeze for the winter? Basil is really getting nice here.
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I make mine with basil, olive oil, pine nuts and a bit of parmesean cheese. I freeze mine and put a layer of olive oil on top to keep it from browning. It's yummy for several months that way. It might keep longer, but I usually use it up before the end of December, no matter how much I make.
