I stripped down four of my six basil plants this weekend and made pesto base - I read about it on chowhound and it's basically just the basil and extra virgin olive oil in the food processor. It defrosts in a flash and then you can add the pine nuts (which could go funky even in the freezer) and the cheese. :cuc:
I have seven packs of that in the freezer now.

Then I roasted three sheet pans worth of heirlooms, romas, and cherry/grape tomatoes and froze those. We found a great recipe online with papardelle pasta and roasted cherry/grape/heirlooms and the CSA had unlimited cherry pick-your-owns this week. So, I have four huuuge containers in the freezer of my roasted cherries and garlic.

With those and my shelf of freezer jams, I'm rockin' :)

That's awesome!

Yay! Doesn't that feel great? I can't wait...still a few weeks away here...

oooh yummm i wanted to plant basil this year, but it has just not been the best summer -- the beginning of the summer we went 6 weeks without rain and everything was burning up, so I delayed planting, and then it was just too rotten HOT!

and hey Lauren! we havent chatted in ages! Can you believe mark starts back to school in ELEVEN days?

wow! you ARE rockin.'

MMM, those both sound yummy!

WTG, Sandi!

That's what I do, too...with basil, garlic and salt and extra virgin olive oil. Freeze in ice cube trays and thaw for the sauce on thin crust homemade pizza. It's seriously so dang yummy. YUM YUUM. I'm happy to share the recipe if anyone likes. :) Would certainly work for pasta, chicken, shrimp, beans, etc. I just can't bring myself to use my cubes for anything other than pizza. :)

Oooh and unlimited u-pick cherry tomatoes. heavenly. Lucky you!