Garden is doing pretty good this year, especially the herbs. I have 7 basil plants that are getting out of control so a batch of pesto was in order.
After topping all 7 plants, I destemmed them and rinsed the leaves in cold water. Next, I blanched the leaves in boiling salted water for 30 seconds and then shocked them in ice water. This process ensures that the pesto won't turn black after just a few days in the fridge.
In a blender I added all of the blanched leaves, 2 garlic cloves, 1/4 cup of pine nuts (any nuts will do), 1/4 cup parmesan, a half cup evoo, black pepper, and salt to taste. Add the oil just until the blender moves the mixture freely. Add the cheese after the mixture is blended to the consistency you want so that the heat from the blades don't start to melt the cheese.
This stuff is excellent on any kind of cooked pasta or ravioli, salads, baked fish, sautéed shrimp, crab salad, soup garnish, sandwiches (especially a BLT) and any other dish you can think of.