When I returned from vacation, my basil had been working over time. Nothing better than whipping up a batch of pesto when this happens. Actually the night prior I made a batch of bruschetta which is another great way to use basil if you have extra on hand. I make a pretty traditional pesto. Blend together about 2 cups of fresh basil, 2 cloves of garlic, about a handful of pine nuts, 1/3 cup of Parmesan cheese and while blending, slowly add olive oil until it is well blended, but not oily. Boil favorite pasta – I used linguine – add chopped tomatoes and feta cheese and enjoy with a hunk of fresh bread. It doesn’t get much simpler or much better than this.