Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other two main ingredients are olive oil and pine nuts.
I like to make my basil with walnuts or pistachio nuts, here is my recipe for basil and pistachio pesto
2 cups packed fresh basil leaves
1 cloves garlic
1/2 cup pistachio nuts
2/3 cup extra-virgin olive oil, or more to have a smooth paste.
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pistachio nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add the rest of the oil as needed.
Use right away, or put into a air tight container and cover with a thin layer of oil cover and keep in the refrigerator for up to 2 weeks. Or store in freezer for months. Keeping the thin layer of olive oil on top of the pesto when storing will help to keep the green color
I love pesto over angel hair pasta, or put on chicken before grilling, or add some into your mayo for sandwiches.