The basil pesto will stay fresh in the fridge for 7 to 10 days. It makes a great topping for toasted bread or an addition to a nice luncheon meat or tomato mozzarella sandwich. For the Italian Sausage: You can double or triple this recipe; extra sausage can be frozen in plastic bags. If you like it spicier, consider adding red chile pepper flakes. This sausage is also great on pizza. For the Bolognese Pasta: Keep the temperature low when simmering the meat sauce, and make sure to stir every once in a while. Double up the sauce recipe and freeze half for a future dinner. The zest and juice of 1 lemon along with some chopped parsley are great additions to the sour cream mix.