In my enthusiasm for basil, sometimes I end up with too much. Short of tossing it out, a couple of my favorite “saves” are as a small batch of pesto (which always gets used quickly in my house) or basil oil to drizzle on salads, grilled fish, or vegetables. Do not use the stems or damaged leaves.
In a mini food processor, combine the basil and parsley, if using, with the garlic and pine nuts and pulse until coarsely chopped. Add the oil and process until chunky smooth. Add the cheese and pulse until almost smooth. Season with salt and pepper to taste. If not using right away, scrape into a resealable jar, refrigerate, and use within a few weeks.