My farm co-op said everyone is welcome to as much basil as they want this week. Ha ha ha! I jammed an entire huge bag full of it, packed down tight, and came home to make mountains of pesto. I made about 14 cups of the stuff, and froze it all in individual baggies for winter enjoyment. My recipe was simple: in a food processor I ground up 1 pound of walnuts, 5 bulbs of garlic, 10 garlic scapes, a ton of olive oil, salt, and of course batch after batch of basil with any woody stems removed. By the end of the half hour or so it took to make, I could literally feel basil essential oil coming out my pores. MMMmmm yummy! Then I mixed it all up in bowl together and put in small baggies to freeze. I didn’t have cheese on hand, so will add the grated parmesean cheese fresh whenever we use the pesto… or not, as the recipe may call for.