I finally made a big patch of pesto with the last of the basil from the garden, and froze it in ice cube trays for winter use (I then tap them out and store them in freezer bags). This is my favorite way of preserving pesto, as it retains it’s fresh, summery flavour, and the small size of the cubes (1-2 tablespoons depending on the tray) makes it easy to thaw only what you need.
So where to use this lovely green sauce? Pasta is the obvious option, but we also really love it on homemade pizza, spread on sandwiches, scrambled with eggs, or stirred into tomato soup. It’s one of those things that can make almost anything taste better.