Now an empty-nester, I find I don’t have as many mouths around as needed to keep up with the Basil. I wanted here to sound out my thinking about a freezer approach. It makes sense to me that I should simply mash the leaves with some olive oil and freeze that as cubes, reserving the rest (pine nuts, parm, salt) for after the thawing.
I’d also welcome thought on proportions in final pesto. I always just kind of eyeball it, but I do know it turns out a bit better or less so from time to time.
p.s.: thinking of doing something akin for Chimichurri.