Pre-Pesto is what I make when there's a glut of basil needing to be harvested, but not enough time, or ingredients on hand, to make full-on pesto. Whiz the basil in the food processor with some olive oil. The nuts and cheese can be added later when you have the time.
Spread the pre-pesto out in a thin layer in a Ziploc, and lay it flat in the freezer.
You end up with a nicely stackable block of pre-pesto which is thin enough that, even frozen, it's easy to break with your hands or with a whack on the kitchen counter. This means you can use small amounts of it when you need it without having to thaw the entire bag and then refreeze the part you didn't use (which is a bad thing to do).
Since there was pre-pesto sitting around, ripe tomatoes hanging on the vine, happy pig freshly installed in the freezer, and a slightly-earlier-than-fall crop of red romaine in the garden, I decided to do a little experimenting with the season's first BLT. I tried half of the sandwich with a little of the pre-pesto, and half with some roasted garlic and onion jam.
Both were really, really good.