We had so much basil Genovese this year that I had to find some recipes to using this amazing herb! I scoured the internet for recipes and here's what I found:
Basil Pesto from "The Spruce"
Classic Pesto Recipe. Use walnuts or pine nuts in this classic basil sauce. Vegetarian, Gluten free - Serves 3/4
4 cups Basil, leaves
2 cloves Garlic
Oils & Vinegars
Nuts & Seeds
Use food processor to mix basil and garlic together until finely chopped. Slowly add in Olive oil and then pine nuts. Give a few more pulses of the processor and it's done! Refrigerate up to 1 week or freeze for 2 months.
If you want to take the extra step to blanch the basil before you start, I would highly recommend it. It doesn't affect the flavor but the basil stays green longer.
To blanch basil:
Set bunches of fresh basil leaves in boiling water for 30 seconds. Transfer into a bowl of ice water to stop the cooking process. Drain and squeeze out excess water then proceed with recipe.