Wondering what to do with all that luscious and lovely basil in your basket? How about whipping up a batch of fresh pesto. Not only does it taste wonderful on everything it touches but it freezes beautifully. Just spoon any leftovers into ice cube trays. Freeze until firm, then seal tightly in a sip lock bag. Your pesto should stay nice and tasty for up to six months. Enjoy! Homemade Pesto From the kitchen of Chef Tse Makes about 1 cup 4 cups basil, packed 2 cloves garlic, peeled and roughly chopped 1/2 cup pine nuts 1/4 cup grated Parmesan ...