There’s something about walking outside in 60 degree weather after what seems like an endless winter that just makes you sigh with relief. At least that’s how I felt this weekend when I emerged from the warm comforts of our house only to realize the sun was shining, the birds were chirping and there was nothing I wanted more than to stay outside. With the hope of spring in the air, I began what you could call a “mini-cleaning session” of the kitchen freezer and pantry. I went through frozen package after package of fish fillets and a sausage roll from about a year ago. It was at this point that I came across several bags of ice cub frozen pesto shoved into the deepest corners of my freezer. Remember last summer’s slew of tomatoes and basil from my home-grown garden? Well, just as I preserved the tomatoes in jars and containers, I also found a clever way to preserve basil as pesto — I just forgot to share it with all of you. Whether you’re interested in freezing or just making a fresh pesto sauce, here’s a simple recipe anyone can cook.