I want to make a whole bunch of pesto at the end of summer, so I planted (from seed) my favorite varietal; Genovese.
The "problem" is, because I have about 16 plants, just pinching off the flowers (must do this or plants begin to die) yields me a whole bunch of basil.
You can only add so much basil to salads, etc. Last night I tried placing the leaves in a Ziploc bag with olive oil, hoping to preserve them until I decide what to do with them.
Any ideas for using large quantities of basil, in a form that can be frozen (as my pesto is at summer's end)?