I freeze basil with olive oil and garlic every year. I may or may not add the other pesto ingredients. I love pesto for use in so many things. I love all sorts of pesto. With almonds, pine nuts, pecans, cashews.
I wish I could figure out a way to make it with not so much oil. Perhaps I could add some tomatoes and summer squash to keep the flavor/texture but not quite so much oil? Any ideas? I really love using pesto as a condiment or just as a sauce on its own.
This year, as I pull up some of the plants that expire from heat ( in AZ some things just start dying around June) I'm replacing them with basil plants. I'd like to freeze a bunch of pesto for winter.
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