In regard to the post on growing and drying herbs, fresh basil can also be made into pesto. Pesto is wonderful on pasta or just spread on bread or even on a pizza crust before adding the other toppings. You don’t need to use much to taste the rich flavor. If you enjoy eating it, you know that it’s quite expensive to buy. However, it’s relatively simple to make. Many recipes call for a lot of oil and pine nuts. However, the oil can be reduced and walnuts can be substituted for the pine nuts. It’s easiest to make in a food processor, but a blender works too. Start by cutting several stems of basil from your plants. You’ll want enough to provide about 2 cups of leaves. Wash the leaves and pat dry with a towel. Put 2 or 3 cloves of chopped garlic, a dash of salt and about a ¼ cup of olive oil in your blender or food processor and blend. Continue by adding 4 tablespoons of pine nuts or walnuts. Then start adding the basil leaves a few at a time. If you are using a blender, you may have to stir frequently and perhaps add a little more liquid. This could be oil or broth. Finally, mix in a half cup of grated Parmesan cheese. If you’re not planning on using it right away, freeze it in ice cube trays. When frozen, remove from the trays and store in a plastic bag in your freezer. Now you can enjoy the pesto throughout the year.