The Spouse and I have a huge garden this year and we've been harvesting veggies and herbs from it for a while now. The pesto I made - originally for a pizza sauce - was made from home-grown basil. Delish!
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
4 tablespoons extravirgin olive oil
Place garlic, basil and next 4 ingredients (through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended. You may have extra left over, depending on the consistancy you want.