Never have we grown this much basil on the farm – almost 200 square feet! That’s a lot of pesto! Summertime, we skip the food processor, and take a more rustic approach to pasta with basil. For the winter, we are fairly lazy and throw 4 cups of leaves each into freezer bags for pesto later (squeeze out the air and freeze flat, like pages of a book). If you would rather enjoy it all at the peak of season, here’s some other great ideas.