Pesto
Putting up pesto for winter is a great idea when basil is plentiful. Once made, pesto freezes really well in ice cube trays or other portion-sized 
containers. We have bulk basil available for ordering and also basil and parsley in the PYO patch.
2 cups fresh basil leaves, packed
1 cup parsley sprigs
1/3 cup freshly grated Parmesan-Reggiano or Romano cheese
1/3 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
In a blender or food processor, combine all ingredients and pulse until desired smoothness is reached. Have with fresh diced tomatoes on pasta or a sandwich.