This past summer I managed to only make one small batch of pesto, but surprisingly, I was rewarded in early winter and managed to get out another batch to last through winter. I was a bit short and substituted the shortage with wild basil. Because of the price of pine nuts, I substituted them with whatever nuts I had in the house. Freezing pesto in ice cube trays is great, especially for grabbing cubes to defrost and make sandwiches or to throw in thai green curries, pastas, etc...
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