Don’t leave all that lovely basil for Jack Frost. Turn it into pesto for the freezer so you can enjoy the flavour all through winter in soups and snacks. Parsley, rocket and coriander also make great pesto.
Whizz to a pulp in a food processor:
2 (tightly packed) cups fresh herbs, such as basil, parsley, or rocket
¼ cup pine nuts or walnuts
1 clove of garlic, peeled
¼ cup grated parmesan cheese
Drizzle in ½ cup olive oil as you continue whizzing, until you have a fine paste.