Traditionally, we think of pesto as a paste made from fresh basil, olive oil, pine nuts, salt, garlic, and parmesan cheese. But I have come to think of pestos more broadly. I find this technique of turning a fresh herb into a sauce or a paste especially useful when I have an abundance of herbs in the summer. Simply take your herb (basil, flat leaf parselely, and cilantro work best) and throw it in a nutribullet (small amount) or large food processor (large amount) with enough olive oil to process into a smooth paste. Add some salt as a preservative, then fill an ice cube tray or (as I prefer) square silicon candy mold* with the pesto, cover with a piece of plastic wrap and freeze for a few days until hard. Then, pop them out and store in a ziploc bag in the freezer until needed in the winter for various dishes. Using only oil and salt means the flavor cubes are adaptable to almost any recipe. Below is my favorite traditional basil pesto recipe, followed by a few more with suggestions for use.