Pesto is one of my favorite uses for fresh basil. You can take 2 cups of fresh basil leaves, (packed) with about 1/2 cup olive oil in the blender. I use about 4-5 cloves of garlic and about a cup of parmesan cheese and mix until a good puree. Makes about a cup. You can use on pasta, mix in salad dressings, mayonaise, possibilities are limitless! What's great is you can keep in the refridgerator with a piece of plastic wrap or wax paper over the top. The top will darken, but the pesto is still good. If I have enough of my harvest, I make a plain batch with just basil and olive oil and make cubes of it in ice cube trays. You freeze the cubes and then wrap individually in the freezer ( I put a whole bunch in a freezer bag) and use throughout the year in soups and sauces. As you can see, I really love the stuff too!