Growing basil and having a freezer full of homemade pesto is a favorite of mine. I’ve been using the same pesto recipe for years (although I will admit to not really measuring). I make up a batch anytime I have a lot of fresh basil. I freeze it in ice cube trays, then once frozen, pop them into freezer zip lock bags. Whenever I need a little or a lot, I just grab out a cube and I’m ready to cook. Do you remember my Pesto Caprese Bread from a while back, yep, pesto from the freezer.
This Grilled Pesto Shrimp was a perfect light meal on a warm evening.