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Practical Herbs: Basil Cloves Comfrey Dandelion Fennel Peppermint

If you are looking for superior quality and flavor in pesto it's time to make your own. Store bought pesto is often made with inferior oils and fillers, and the process necessary for bottling destroys flavors. Making and using fresh pesto is the very best, but if you have to make it ahead of time or have grown a great crop, freezing preserves the flavors the best.

Put basil in food processor and blend until smooth. Add garlic and parmesan, blend until smooth. Slowly add oil and keep blending until pesto forms a smooth paste. Freeze pesto in ice cube trays. Remove cubes from trays and store in zip-lock bags. You magically have pesto to add to any soup, stew or sauce!