This year I managed to avoid killing our basil plants and ended up with a healthy crop. Yesterday was pesto day, where I cut down the plants and picked the leaves, ending up with about 1.5 quarts loose, 2.6 cups packed, or 130g, however you prefer to think of it. Using Marcella Hazan's recipe, this turned into 10 servings worth, 8 of which I froze in a plastic-lined ice cube tray, per suggestions on this board. Looking forward to seeing how the defrosted pesto compares to the original.
The inagural dish was chicken breasts marinated all day in pesto, then roasted in a covered dish at 400F for 20 minutes. The chicken was moist, and the bland flavor of chicken breast allowed the pesto to strut its stuff.
In the excitement of chile season, anyone have time for pesto?