One of the things I love about our CSA is that in addition to the designated vegetables for pickup, there's always a list of crops available for pick-your-own, including a large selection of herbs. Their basil plants are huge, waist high, so it took no time at all to fill a big bag. I had plans to make pesto, and if the basil is still good next week, I'll probably make more. It freezes very well, and reminds you of August in February.
I confess I don't really measure for my pesto, so sometimes it's extra garlicky, or extra parmesany.
In a food processor, drop in roughly chopped garlic. I used one large clove. Run until finely minced.
Add in parmesan cheese. I used about 3 ounces. I rough chop to about 1/2 inch cubes first. Run until shredded.
If you are using nuts, add at this step. I've been out of pine nuts for about a year, so I did not.
Add basil leaves to food processor and run until mixture is finely chopped.
With the motor running, add olive oil in a steady stream until desired consistency is reached.
This whole big colander of basil leaves resulted in not a huge amount of pesto, because I kept the garlic and cheese to a minimum. It's highly concentrated, though, so a little will go a long way. And I can smell the amazing basil scent even through the haze of this cold.
After making the pesto, I left the scrapings in the food processor bowl and added about an ounce each of cream cheese and goat cheese. A few more seconds running the processor to mix it all together, and I have a great spread for crackers. Bonus!