Nothing says summer like this sauce originated in Genoa, Italy. A great use for your basil harvest, it is easily frozen. Variations on this pesto can be made by using arugula, cilantro, walnuts or almonds.
3 cups fresh basil
1/2 cup pinenuts
1/2 cup parmesan
1/2 – 3/4 cup olive oil
In a food processor, puree basil, garlic, pinenuts and parmesan. With machine running, slowly add oil. Season to taste with salt. Store in containers with a little oil on top to prevent oxidization.