A Pesto for All Time

At the end of this growing season, I pulled up an enormous basil plant from my garden and put all the leaves in my food processor with some blanched almonds, garlic, olive oil, and some parmigiano regiano. It made so much that I had to freeze it. To be sure that the pesto would be convenient for future use, I used a couple ice cube trays to make little portions.


I emptied these things into tupperware and forgot about'em. But, when it's time for pesto pasta, or a hastily made dip for guests, I'm all set. Last year's batch lasted me almost an entire year.


I think these two approve. What do you think?