Originally Posted by Greger
I make Pesto with it, Joe. I just refrigerate it but there's no reason not to freeze the Pesto. What variety do you grow?
I grow Genovese basil. I used to grow up to three varieties at the same time, but I keep coming back to sweet basil, although I'm willing to try a variety that you recommend.

I like pesto, too. I've never frozen it before, but I'll give it a try. I recently took about two cups of basil leaves, chopped it, and added it to my fresh tomato (6 lbs. Roma, 1 28 oz. can crushed, and about 8 oz. left over tomato puree)clam sauce. It really smoothed out the sauce, which was delicious even though I use the canned clams.