I moved my son back to college yesterday, and we made one of his favorite dinners the night before – crispy pork noodle bowl with Thai basil pesto. I had made the Thai basil pesto a few days before (using a different recipe), covered it with sesame oil and stored it in the fridge. So, so good!

I made one batch earlier this month and froze it for use in the future. I had experimented with freezing it last year and found it to freeze very well.