I planted a small container herb garden this year, and I got a huge bounty of basil as a result. I've enjoyed it all summer long - pizza, pasta, sandwiches, etc. I wanted to use as much of it as possible before Summer ended, so this weekend, I made pesto. I used this recipe, which I think is pretty standard, although you can adjust it easily to your own tastes. (I used more basil than it called for, since I have a ton and several reviewers said it was pretty garlicky - mine is super yummy.)
I filled an ice cube tray with the pesto, covered it with plastic wrap, and put it in the freezer. Now I have homemade pesto in small manageable portions for whenever I need it!