Pesto

I don't think it was 'tried and true' but I saw pesto recipes on 2 boards (maybe one was preserving?) and, maybe this one?) the last 2 weeks. We make it a lot and the recipes are very similar to mine.

If you have Progesso in your area - they often have teeny jars of pignoli (pine nuts) -- but they cost an arm and a leg. These are about the size of spice jars but in with all the other Progresso products.

If there are any Indian/Oriental markets around you -- or Greek or Oriental -- you can buy them bulk -- and then freeze. A much better deal.

I'm not fond of pesto with walnuts -- but have used pistachios (which, of course, are also expensive!) I guess that's just me!

You can freeze in ice cube trays - or just put 'dollops' on a wax paper lined tray (several tablespoons or as much as you think you'll need at a time.) then freeze until solid and re-pack wrapping each separately and then putting all in a freezer bag.

Besides using with pasta or in salads (good mixed with mayo, yogurt, etc. to make an excellent dressing) I love to stir a spoonful into soups -- minestrone, bean, etc. In winter (and I KNOW WI is Cold - I grew up in MN!) it is like a breath of spring.