Put it on pasta, bread, meat, in bread dough for pesto/basil bread.
2 cups basil leaves without stems
3/4 cup extra virgin olive oil
5 garlic cloves, peeled
2/3 cup freshly grated parmesan cheese
salt and pepper
Place the basil leaves in a blender, and turn it on. through the lid hole, pour in the oil slowly, you may not use all the oil. Put in enough oil to make the leaves bind together into a paste. Then toss in the garlic and puree along with the leaves. You should have a paste consistancy that would stick to pasta. Add in the parmesan cheese, salt and pepper. Stir it in and see if you want to add a little more oil to get it back to the thickness you like to serve with pasta.
Divide this into tablespoon portions and freeze in the freezer for a quick fix for pasta.
Fry onion and garlic and sundried tomatoes. toss with pesto and pasta for a light dinner. Serve with red wine of course!
For those who are watching calories, instead of using oil, try chicken broth and use same method to judge how much to add.