I grow the Basil Variety called Sweet Genovese. This is the third year in a row that I have gotten this seed from Cook's Garden and I have been very happy with the results.
Last year we also grew a Lemon Basil variety.. but were not as pleased with it for Pesto or tomato sauces. So halfway through the season we just started ignoring it. Let it flower and just forgot about it.. Well this year we are overrun with Lemon Basil and we have learned to cook with it. The lemon basil is nice in Thai and Indian cooking..
But the lesson here for me is that it is easy to have basil reseed itself! I never knew this because I am so obsessive about heading the basil to let it bush and keep producing new leaves. So this year.. I will allow some of the Genovese to flower and go to seed so I will have self-seeded Basil next year! And I will save seed to get some started too.. just in-case this variety is not as good about reseeding itself. I'll let you know.
My Recipe..Zip it all up in a food processor and freeze as quickly as possible.
~A colander full of freshly picked basil leaves washed, de-stemmed and dried in a salad spinner
~1/4- 1/3 cup of nuts (I have used pine nuts, toasted almonds, cashews, walnuts, toasted sunflower seeds... depends on what you like and what you have on hand)
~1/4 - 1/3 cup of grated cheese (parmesan or romano)
~3-8 cloves of garlic (depends on your love of garlic~)
~enough Extra Virgin Olive Oil to make it the "right" consistency
When I make Pesto, I put the finished product in Ice Cube Trays and freeze for a few hours before I put the cubes in a zip-lock bag. The quicker you can get them into the zip-lock.. the greener the pesto will stay.. Keep them open to the air and they will turn a dark almost black green on the outside.
These Pesto Cubes make a great addition to soups, stews and sauces. Add a cube or two depending on your personal tastes.
If you are making pasta take a few cubes out the thaw before you start the pasta water, then toss with the pasta after it has been drained.