My basil has finally reached the plentiful stage after three days of
unseasonal heavy rain a couple of weekends ago.

We can only eat so much caprese salad so I'd like to make pesto with
some of the bounty and freeze it.

Do I just process the leaves in olive oil and freeze, then add the
cheese, garlic and pine nuts before serving?

Reminder to self: find those ice cube trays!

Thanks in advance for any help and advice.

gloria p