Large leaf Italian basil like this can be whirled into a delicious pesto in less than 15 minutes. I cut back this plant by about half. Then washed and dried the leaves to fill 2 cups (tightly packed).
For a nice, creamy pesto I grated about 3 ounces of Parmesan in my food processor and then set the cheese aside. Then I finely chopped 2 cloves of garlic. I added the basil leaves, cheese, 1/4 cup pine nuts (or walnuts) and 1 teaspoon or so of salt.
Pulse the mixture until it’s combined. Then add about 1/2 cup of olive oil while the processor is running. Mix until smooth.
Pesto also freezes well and I’ve often doubled this recipe and filled small containers or ice-cube trays for the freezer. It makes an easy winter meal, too!