When summer basil is plentiful, you can make a double or triple batch of pesto because it freezes well. Make the pesto up until the addition of cheese. Pack it in small zip-top freezer bags, squeeze out excess air, and freeze for up to two to three months. These bags of pesto will thaw in the refrigerator in a few hours and bring a taste of summer to the cooler months. Serve with gemelli pasta, creamy potatoes, and crunchy green beans.
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