My second cutting of basil yielded 4 enormous armfuls of basil. I
gave half to my neighbor. Yesterday I did 4 ice cube trays of a
water/basil slurry and many packages of yummy pesto. I'm using Mark
Bittman's pesto recipe from 'How to Cook Everything.' I like it best
because it is totally simple and inexpensive and I most likely will
always have all the ingredients on hand. I also like the proportions.
(Plus, husband likes it whereas he didn't really care for the ones
with nuts)

BASIC PESTO
9/2/2014
Mark Bittman

In a blender or food processor, combine 1 cup loosely packed basil
leaves, ½ cup finely shredded parmesan cheese, 1/3 cup olive oil, and
1 garlic clove. Process until basil is finely chopped. Makes ½ cup.
Per Tbsp. 111 calories.

I still have plenty of basil sitting with the cut ends in a bowl of
water. I'll process that into a slurry of olive oil and basil and
freeze in ice cube trays. I have some lovely purple basil. That's
going to top something as is. Pizza, Pasta, salad. I don't know yet.

Janet US