Last year, with a poultice of basil in the garden and winter rapidly approaching, L'Artista kept promising to do something about it. No sense letting lovely fresh basil go to waste.
No Sirrrrrreeeeee, Roberto.
She promptly let it all go to waste, shrivelled and blackened by the cold.
This year, I've taken charge:
Thus we have plenty of Pesto. Fresh, stored under oil in the fridge for immediate use, with the balance in the freezer, in variously sized portions, minus the reggiano, pecorino and butter, which will be added when the Pesto is thawed for use.
Go you good thing, Pesto.