Basil

Use only fresh basil. If it’s not available omit from the recipe, but don’t use dried basil, it will give the dish an off flavor. Grow it in the garden or in a pot, or buy it in the summer, and freeze it for the winter in the form of pesto. I process the basil leaves, and I add enough extra-virgin olive oil to make a thick paste. I freeze it in 4 to 6 ounce jars; baby food jars are perfect.