Two large bowls of basil made three batches of pesto. I processed the basil with garlic, lemon juice and olive oil. Then I put the partial pesto in quart sized freezer bags and laid them flat in the freezer. It is partial pesto because it does not have the cheese in it yet. The flat bags fit perfectly in the freezer basket. When it is time to use the pesto, it will be defrosted and parmesian cheese will be added. This will be very yummy this winter when fresh basil is not available.
