I was fortunate to grow up next to an Italian cook which is part of what's inspired my own love for cooking. Thanks to loads of basil and wanting to take advantage of it before I move, Keola and I made Rosary's Pesto today: 2 cup (lightly in cup) basil leaves in processor with 1/2 cup olive oil. 2 T. pine nuts (or walnuts), 2 garlic cloves, 1 tsp. salt. Process and then hand mix in 1/3 cup grated parm. freeze or use after 1 month.