Why not make a big batch of basil pesto to be stored in the freezer for those dreary winter days?
Whether you grow it or buy it, I highly recommend that in late summer and fall (or whenever fresh basil is abundant in your area), you make a big batch of basil pesto to be stored in the freezer for those dreary winter days. In a food processor, combine fresh basil leaves, garlic, pine nuts, some parsley leaves, and extra-virgin olive oil, and freeze it in ice cube trays. Once it is frozen, pop the cubes out, wrap them in a bit of plastic, then seal the batch in giant zip-lock bags. Protected from freezer burn, your basil cubes will provide bursts of fresh flavor in soups, tomato sauces, and vegetable pasta sauces all year long! Or you can freeze the remaining pesto in larger plastic containers, pour a thin film of olive oil over the top, and seal tight. The film of oil will protect the pesto from oxidizing. Thaw in refrigerator before using.