i love pesto! use this with the basil from your garden at the end of the summer and freeze in freezer bags for the winter. this recipe also calls for walnuts instead of pine nuts which most traditional pesto recipes use. walnuts are easier to find and less expensive.
mix together in food processor or blender:
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
3 cloves of garlic
1/3 cup parmesan cheese
while processing slowly pour in 1 cup extra virgin olive oil. Add salt and pepper to taste.(it needs quite a bit). pour over noodles of your choice. it really doesn't take that much pesto to coat your noodles, so add a little at a time. freeze any leftovers for a later time.