Quote Originally Posted by OakLeaf View Post
Pesto freezes really well. I've still got three meals' worth left in the freezer from last year's basil crop.

I like to put parsley in mine, too. As Trek said, unlimited variations. The Italian pignoli have been hard to get for the last year or two and I don't much like buying the Chinese kind - probably going to try walnut pesto next time.
Oooh, forgot that! Parsley's great in pesto, both the traditional or Italian. Basil's in season right now so let's get cracking on the pesto. Walnuts work well in pesto. Local or at least US grown pine nuts are available:

http://www.pinenut.com/index.shtml