Garden basil is preserved in summer and fall by making pesto and storing in jars in the freezer. I always think of it as summer in a jar as we serve it over pasta or put a spoonful in vegetable soup. I love pesto so much that I could even eat it straight from the jar!
But another great way to serve it, is an an appetizer. A simple appetizer. A block of cream cheese, pesto spooned over and a sprinkling of pine nuts. With some great crackers, it's an easy appetizer to start a dinner party.