We received a ton of basil, so I thought I'd turn it into a pasta sauce.This will keep for about a month (it may keep even longer) so it's handy to make a batch of it when you have lots of fresh basil. Recipe by umemodoki

I found fresh basil in a local produce shop at a rest stop on the highway...You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer.I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta

I wanted a lot of people to enjoy a NY top Italian chef's recipe.Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't.This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden

I tried making pesto Genovese sauce!Adjust the amount of Parmesan cheese, salt and pepper to taste.You can also stock this in the freezer. Recipe by bvivid

I made this to use up my home-harvested basil and shiso leaves. It was actually quite tasty and versatile, so I decided to post this recipe as a reminder for myself.You can mix this sauce into natto, pasta, sautéed potatoes, or even salad - use it as you like. This sauce becomes more nutritious if you add more oil In fact, the Vitamin K (which actually works against osteoporosis) from the natto becomes more easily absorbed if you add more oil. Recipe by miyuki12

The basil pasta I had at a restaurant was delicious, so I tried making it at home using home-grown basil leaves to make the sauce!Using thick cuts of bacon and basil sauce that doesn't contain pine nuts is only my preference.You can do other preparations while the pasta is boiling. Don't forget to set aside 100 ml of the pasta water!I recommend thick cuts of bacon, cut into sticks for a nice texture.Fresh basil leaves are great for a garnish! Recipe by Hamumaki

I was about to get a lot of basil leaves cheaply, so I turned them into this sauce while they were still fresh.Adjust the amount of olive oil and salt to taste.If you add plenty of coarsely ground black pepper, it will become spicy and suitable for adults. Recipe by EnjoyKitchen

I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.There's no cheese in the pesto genovese, so I add it in.If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil. Recipe by Brandy

I personally liked Miyuki's idea of using shio-kombuand Jon's recipe that uses nuts. So, I combined the two recipes to make this genovese sauce for later use. But the only kind of nuts I had were the peanuts!If your basil has a lot of holes, refer tofor tips! If not, you can skip Steps 1 and 2. Recipe by toshiebaba

I studied many recipes and settled on this.The recipe calls for equal amounts of walnuts and pine nuts, but you can make it with walnuts only.Adjust the amount of salt to your liking. I don't have a food processor, so I used a mortar. Recipe by John Lee Cooker

A simple herb sauce from Provence, France. It's similar to pesto but no nuts or cheese, so great for people who have nut or lactose allergies, or for when you just want something easy without having to worry about buying pine nuts and cheese.This is often used to garnish vegetable soups, and it makes an amazing dip for bread, meats, etc. or for garnishing pastas and grilled/steamed veggies.*note you can use a mortar and pestle if you don't have a food processor.Makes about 1/2 cup. Keep for 7-10 days in the fridge.

This is an easy but delicious sauce using fresh ingredients. Great served over tricolor rotini or with grilled chicken breast.