Nothing says Italian like fresh basil, and there is no better way to save your extra basil than by turning it into a pesto base. There are very few rules when it comes to pesto recipes, except that it should contain basil and olive oil. Beyond that add what you want . . . what you like. We like to add pine nuts and garlic. Blend your mix in a food processor, adding enough olive oil to make a medium-thick paste. Parmesan cheese and butter can be added later, if you are wanting a traditional pesto.
Once you have all of your desired ingredients thoroughly mixed up in the food processor, proceed to portion it all out into ice-cube trays and pop it in the freezer. Once your “cubes” are frozen you can dump them all out into a zip-lock freezer bag or glass jar and return them to the freezer. When ever you need a bit of basil just retrieve the required number of cubes and add them to whatever you are cooking.