Variation - Ripe Olive Pesto
Prepare as directed, adding 1/2 cup chopped pitted ripe olives along with the basil.
Special Extra
Prepare as directed; top evenly with 1/2 cup sliced sun-dried tomatoes in oil.
Cooking Know-How
Wrap stems of basil in a damp paper towel and refrigerate in a plastic bag for up to 4 days. Or, place the bunch, stems down, in a glass of water with a plastic bag over the leaves and refrigerate until ready to use.