Fifteen Kilograms of Imperfect Lemons

Put 6 cloves garlic, 300g chopped Parmesan cheese, 300g pine nuts, 270ml olive oil and 6 bunches basil (including stems) into a food processor and process until smooth.

Spoon into large size ice cube trays and freeze for individual serves. When frozen, store in containers in the freezer as pesto does not keep well in jars.