Made my first batch of “pesto” yesterday. I forgot to take pictures of the actual product (which is just basil, olive oil and salt for more versatility). I pureed everything and scooped it into an ice cube tray and covered it with more olive oil. This morning, I moved the frozen cubes to a ziplock bag. There will be several more batches, and I will make one that is an actual pesto with garlic, nuts (likely sunflower seeds), and cheese. Nothing better than to pull a couple of cubes from the freezer in the middle of winter to add to pasta or use as pizza base, focaccia topping or over chicken or fish.
look at that basil!! Mine always bolts 🙁
Mine does too. You need to remove the flowers when they are still green. And prune your basil a certain way to help the plants grow bushier and get several harvests.