Easy vegan pistou, the sister of pesto, leaves out cheese and pine nuts - making it perfect for freezing to keep summer with you all year long.
Juice of one lemon
Chop the basil leaves and garlic in a food processor or high speed blender. Add the lemon juice and salt and pulse to combine. Slowly add the olive oil, stopping to scrape down the sides if necessary. You don't have to use the full amount if it's blending up without it. You're going for a consistency similar to pesto.
Spoon the mixture into a clean ice cube tray. If you don't want to use yours, just line a tray with parchment paper and freeze the pesto in dollops on there, removing and packaging once they're solid. This lasts several months
You can use as much basil as you have, just change the recipe proportions accordingly.