I followed Marzipan's Recipe for Pistou: Basically Basil, Garlic and Olive Oil blended in a food processor. (It's a little lighter that regular pesto, because you omit the nuts and cheese). The smell in the kitchen as I was making this acted as a lure for the whole family. "What are you making?, Smells Good". I made a big batch, and put the pesto-like paste into mini-muffin cups, then I put them in the freezer.
Once, frozen, I ran the underside of the cups in hot water for a few seconds to release them from their molds, then laid them flat and put them back in the freezer. Now I have individual sized Pesto (er, pistou) to drop into pastas and soups all winter long.