It's July - you've got basil coming out the wazoo - what to do? It's the herb that just keeps giving - and this time of year, the more you pick, the more it grows. Here's an idea: make like the Italians and whip up some bulk pesto to freeze and use throughout the year.
Follow along as one Italian chef reveals the perfect pesto for the proliferation of basil taking over your backyard.
Recipe formatting optimized by the nice folks at RecipeSEO.com
From around the web