Now that basil is fresh and plentiful, it is time to make pesto. Blend in a food processor: Fresh basil leaves Toasted pine nuts Parmesan cheese - the good stuff Minced fresh garlic Chicken stock - add at end to get pesto to desired consistency (Most people use olive oil instead of chicken stock. My pesto tastes just as good and is lower fat.) I freeze pesto in ice cube trays. Then I put frozen cubes in several little baggies so I can defrost just as much as I need at any one time. Bon appetit!