Sweet Basil......what do I do with it?

Recently, I was discussing with a friend that selling fresh cut herb bunches wasn't that easy. Folks look, admire, smell, think......then often place then back it in the bucket. Her answer was they are 'scared!' Yes, being unfamiliar may make a person think a little more before purchasing. but you did buy that 'first' eggplant.......right? Italian/sweet basil, has so many uses. Last night I chopped a bunch over a wild rice beef dish. My favorite way is to toss in a bunch of chopped basil over hot linguine. Then also add shredded parmesan, toasted almonds and chopped tomatoes........the best.

Pesto for winter: I also make 'pesto starters' for the winter. Pick off the basil leaves and place in blender with olive oil. Blend to make a thick paste like ketchup. You will need to stir it around to make this happen, pushing the leaves down. Adding garlic or salt at this point can make it bitter, yes even canning salt. Then I freeze it in the ziplock snack bags, placing the snack bags inside a gallon freezer bag.
When you want to use - unthaw a snack bag and add:
 1/2-1 Cup olive oil
 1/2-1 C. shredded or grated parmesan
 1-2 T minced garlic
 1/4 - 1/2 Cup ground almond, pinenuts or walnuts 
salt and pepper to taste, stir over hot pasta