In our little Tokyo garden, we've planted a bundle of basil. It surrounds the tomato plants as well as the eggplants in an effort to deter those that want to snack on those vegetables before I get to them.
Needless to say, all this basil is growing like mad, so I used this recipe to make the first round. I add some lemon juice and use walnuts instead of pine nuts. And, my confession is that I haven't used cheese in my pesto for years. It does taste wonderful, but it's expensive. Plus, I freeze the pesto, (in ice cube trays for nice dollops of summer flavor for rice or pasta in the winter months) and it seems better without the cheese.