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 basil and parsleycontainers.  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.