Remember all that basil? Today, I made 4 jars of pesto. The only reason I stopped is that I ran out of Parmesan cheese. I will get some more tomorrow and make 4 more jars. The secret to keeping it is to cover it with a thin layer of olive oil. This is not processed. I just screwed the lid on and will keep it in my fridge. It will keep several weeks this way. If I want to freeze it, I will just take the lid off and put it in the freezer.
Sometimes on Saturday nights, I make Steve get off the computer and help me make pizza for dinner. We have a glass of wine while chopping and snacking on the toppings while we make the pizza. Pesto is something that works really well for that.