Fortunately the deer don't seem to like basil so I had a gracious plenty to harvest and turn into pesto.
4 cups basil leaves (tight packed- you can substitute Italian parsley for one of those cups)
3/4 cup olive oil
3/4 cup grated Parmesan cheese (not the unrefrigerated sort)
1/2 cup pine nuts or almonds or hulled sunflower seeds)
4-6 large cloves of garlic, peeled.
Whir in food processor or blender. Pack into half pint jars. This recipe makes 2 1/2 to 3 half pints, depending on how tight you packed those leaves.
This stuff freezes exceptionally well. Two or three years and it's still good. Keeps well in the refrigerator too - weeks, maybe months, but not years.