Pesto
A food of the Gods.
This particular plant yielded just over 2 cups of leaves.
Prepare ingredients
If you're serving right away put the pasta water on the stove.
In a food processor
2-3 c. fresh basil leaves - home grown makes it special
1/2 of a 5 oz pkg of Stella Parmesan Cheese (use a little less if you only have 2 C of basil)
2-3 cloves garlic (real garlic fiends should use 4)
1/4 c. pine nuts or walnuts
Olive oil to moisten ingredients to your preference
Pulse process until it reaches a consistency you like
Can always add more basil or cheese to adjust flavor
Notes:
One approach is to keep the mixture relatively dry (like pictured), then when you're getting ready to serve take only what you need and mix it in a small bowl with some more olive oil which will allow it to coat the pasta better. Then right before you serve, take that mixture and toss it with warm, just-cooked pasta. (Bow Tie pasta holds the pesto nicely)
Goes well with salad and garlic bread.