Consistency will be a fairly thick paste. Notes This so easy to make, and it tastes best when you use fresh ingredients. As easy as this is, I don't understand why pesto doesn't taste better in most restaurants. Because I love it so much, we often freeze basil at the end of the summer. To freeze basil, pick the leaves off the stems, wash the leaves and dry thoroughly.
Pack leaves into a quart sized freezer bag and store in the freezer for up to one year.
When you're ready to use it, just pull it out of the freezer immediatly prior to using. Crush up the leaves a little bit before you open the bag, and proceed as directed. The crushed-up frozen basil can also be used in other recipes that call for fresh basil. It's a great alternative to dried basil. Something possessed me to put some of my favorite recipes on my web site back in 1995.