I made about eight cups of pesto to freeze last week and I’m heading back to the garden this evening to pick the rest of the basil. It’s such a treat to have pesto ready to go all winter long. I’m going to make tonight’s pesto with walnuts, since I am out of pine nuts – and they are so expensive!

Any tips on what else I can with basil? I was thinking of making an infused basil vodka liqueur – would that be good?