Why, make pesto of course!!
I had no real recipe, I just picked off all the basil leaves; I have sweet and purple basil here.
I can not begin to tell you how good this smelled!
Garlic and pine nuts...
and of course parmasan cheese!
Blend it up very well...
Don't forget the olive oil! Lots of it!
And finally give it a freeze in little homes; pack them away in an airtight container once solid, they should keep for a while!
I made another batch using macadamia nuts instead of pine nuts because I had that much basil to use up!
If you don't want to freeze your pesto, store it in an airtight container, but make sure you have a layer of olive oil on top.
I've been enjoying pesto for breakfast (on toast with some sliced tomato), for lunch (spreads on sammaches!) and for dinner (spread ontop of grilled eggplant with tomato sauce, or stuffed into hollowed out cherry tomatos with cheese! ) Delish!