This is the time of year when homemade basil pesto comes into it’s own. This pesto is stored in 1/2 cup freezer tubs. A single tub is great for bruschetta, pizza base or to throw into a pasta before serving.
To kick things up go for a Greek version substituting feta for the parmesan and a small handful of mint leaves
https://tasteofcotswolddowns.com/recipe/basil-pesto-for-the-freezer/
