garlic makes it taste better. pesto is simple to make. I made some basil pesto a couple days ago.
2 c fresh basil leaves, tightly packed (cilantro also works well),
2 cloves minced garlic (can be run through a press)
1/4 c. lightly toasted pignoli (or nuts like walnuts or almonds)
1/2 tsp lemon juice (to keep the basil green)
1/2 c. good quality (Extra virgin) olive oil
throw the lot into a food processor until it is a uniform paste
If you are going to eat it relatively soon, add 1/2 c of finely grated pecorino romano (or parmesan, any nice salty dry Italian cheese)
You can freeze this w/o the cheese and add the cheese later (I sometimes split the recipe and freeze half, adding 1/4 c cheese to the half I'm using now)
Put it in a tightly sealed jar and refrigerate. You should use it in a couple weeks, as it can mold if it sits too long.
Add to pasta (usually add a tablespoon of the hot pasta water to the bowl and then mix the paste into it before you add the pasta, for a single serving).
You can do other things with it, spread it on a turkey sandwich instead of mayonnaise,
Use it to coat chicken breasts.
Soupe au pistou (that requires a small quantity of pesto as a flavoring).
A friend of mine sautés asparagus and tosses it in pesto--very nice.
