Here's how I enable us to eat pesto year round:
1) Buy a bunch of basil or grab some off a plant outside. Take all the leaves off the stems and wash the basil. Give it a spin through the colendar to remove most of the water.
2) Measure out how much basil you have, then adapt this ratio from the Joy of Cooking - 2 cups of basil : 1/2 cup olive oil - to the amount of basil you have. For example if you have 3 cups of basil, you'll mix 3 cups basil + 3/4 c oil, or alternatively 1 cup basil to 1/4 c oil. Pulse the basil and oil in a Cuisinart for about 30 seconds or until the basil is finely chopped, but stop before it turns to paste.
3. I have repurposed this baby food container for pesto, although an ice cube tray would work just fine also. Spoon in the basil-oil mixture into your freezer container, then freeze for minimum 12 hours. Once these are frozen, pop them out into a plastic bag and store them in the freezer.
4. When you're ready to make pesto. Pull out a hunk of basil-oil. Defrost it until it's liquid again. Put it into the Cuisinart, along with a clove of garlic, a small handful of pine nuts, salt and pepper. Add 1/4 cup of Parmesan cheese if desired. Pulse all together. Add oil to thin out to desired consistency. Enjoy on pesto chicken mozzarella subs.