My solution...

Last year I had three huge plants. One day I made 8 batches of pesto and froze it in ice cube trays which I later emptied into ziploc bags to store in my deep freeze. All winter I enjoyed it! Often I used one or two cubes/serving to mix with a tomato sauce for pasta and cut the fat. Once I spread it inside a halved wheel of brie, then wrapped it in puff pastry and baked. I've used it as a pizza sauce. I see someone else has sent you a recipe for pesto, so I won't, but I do have one suggestion: substitute pecans or walnuts for the pinenuts to save money! Mine turned out great with this change.