Cosmo and Madeline harvested the last of their basil crop last week and gave most of it to me. I finally got around to making a monster batch of pesto, part of which I will freeze and the rest I intend to pack in small containers and give to my friends. Here's the basic recipe, which is pretty strong, the way I like it:
With food processor running, drop in 3 garlic cloves and finely chop. Stop motor and add 1/2 cup pine nuts, 2 oz. freshly grated Parmigiano-Reggiano (about 2/3 cup), 1 teaspoon salt, 1/2 teaspoon pepper, and 3 cups loosely packed fresh basil leaves. Process until finely chopped. With motor running, add 2/3 cup extra-virgin olive oil, blending until incorporated.
To serve it with pasta, you can thin it with a little of your pasta cooking water.