I made a good amount of “pesto” today. By “pesto” I mean basil, salt and olive oil. I leave out the garlic, cheese and nuts to add later depending on the dish. This way, it is more versatile. Just blitzed it all up and froze it covered in olive oil in an ice cube tray. Looking forward to yummy meals all year long: pesto chicken, base for pizza and pasta, pesto mayo for sandwiches and much more. Next up will be my Thai basil peanut pesto.