The basil is large and Pesto was for dinner
Fresh Basil Pesto
2 packed cups fresh basil leaves,
1/4 cup Parmesan Reggiano, grated - I like it a bit dry
1/2 cup olive oil
3 tablespoons pine nuts - I have also used almonds and blanched walnuts.
3 cloves garlic, peeled
Toss it all in a blender or food processor and blend or process into pesto, presto! Serve over fresh or store bought pasta.
Usually by summers end I have a lot of basil and I make a lot of pesto. I take the leftover pesto and fill ice cube trays with it and freeze it. This way you can have pesto in the middle of the winter.